Pork Tenderloin with Clementine Marmalade over Rice and Wine-simmered Vegetables

Pork Tenderloin with Clementine Marmalade over Rice and Wine-simmered Vegetables

I marinated this pork tendorloin in olive and sesame oils, red pepper flakes, and minced fresh garlic and ginger and cooked separately. The wine sauce with vegetables was made similarly to that in the recipe below.

This was inspired by recipies on the television program Simply Ming. Personally, I found the combination of both the sweet simmer sauce and the sweet marmalade to be too sweet overall, so I’d use one or the other instead of both.

“Braised Lamb Shank with Clementine Marmalade”

“Clementine Marmalade”
(I halved the amount of most of the marmalade ingredients, thus essentially doubling the ginger and thai bird peppers)

Orange Chicken and Brussels Sprouts

Orange Chicken and Brussels Sprouts

Boneless skinless breasts baked in a marinade (later reduced to a sauce) including fresh orange juice & zest, honey, soy sauce, sesame oil, minced garlic & ginger, red pepper flakes, and cilantro. The chicken, sliced after cooking, was served on rice, accompanied by steamed Brussels sprouts with chinese hot mustard butter.

Here are a couple related recipes:
“Fragrant Orange Chicken with Scallion Mashed Potatoes”

“Mustard Butter”