They suggested serving with Couscous, I served it standing alone, because I didn’t think it needed side dish.
Prep time: 10 minutes, Cooking time 30 minutes (according to them)
Pork with Asian Greens and Citrus
1 cup orange juice
½ cup chicken broth
1 large shallot, minced
¼ teaspoon curry powder
2 teaspoons vegetable oil
1 teaspoon lemon juice
½ teaspoon salt
1 pork tenderloin (1 ¼ lbs) cut into 16 slices
1 package (4 cups) Asian mixed greens or baby spinach leaves stems trimmed
1. Bring orange juice, chicken broth, shallot and curry powder to a boil in small saucepan over high heat; boil 20 minutes, or until reduced to ½ cup and slightly syrupy. Remove from heat. Stir in oil, lemon juice and salt.
2. Heat a large nonstick skillet over medium-high heat. Spray with cooking spray. Cook pork 3-4 minutes per side, until browned and cooked through. Serve pork over greens topped with dressing. Makes 4 servings.
Per serving (given by them) 275 cals (35% from fat) 11g fat.
Let me just say, this was stellar, although I have to say I did 2 things slightly differently. 1) I bought the tenderloin already cut as chops (it was easier) and 2) with the spinach leaves I also chopped up some cabbage to make a salad bed of greens.
Makes 4 servings (original portions) as a main dish.
Time: Less than 30 minutes – total.
Served with: Blind Pig ale, but would have gone better with Sapporo.
Reheat Well?: Didn't try it. All gone!
Served with: would have been great with more salad fixings, grape tomatoes, and possibly cucumber.
Comments: Perfect sweetness/tartness balance. Not gooey and the greens stood up to the warm dressing nicely. The pre cut chops are the way to go. Chief commentator loved it. He would like to eat this on a regular basis.
Things I'd do differently next time: I would add a few more veggies into the salad part and maybe double the dressing and make it more a full on salad meal. I didn’t love the curry powder in there, might alter the ratio or add maybe a little ginger?