I picked caramelized pork slices for my first recipe to follow. I found this one in my Taste of Home Cookbook. I was a little skeptical at first that it would be so delicious; orange juice, brown sugar and molasses sounded a little too simple of a combination to make a delicious feast.
Please forgive the quality of my pictures; I do not like my new camera! If you’ve been following me since my first post in 2011 I think you’ve seen some beautiful pictures of food (a few not so good but for the most part….). However my beloved camera has a fleck of something between the lenses so I decided to spring for a “cheap” camera; either I don’t know how to use it or it really sucks! I am leaning towards the latter as I don’t want to be the one at fault! If I’d realized the pictures were so bad I’d have gotten out the old camera but alas I have eaten dinner so there is nothing to show now.
Caramelized Pork Slices
- 1 pound pork tenderloin cut into one inch slices
- 2 teaspoons oil
- 2 cloves garlic minced
- 2 Tbs brown sugar
- 1 Tbs orange juice
- 1 Tbs molasses
- 1/2 tsp salt
- 1/4 tsp pepper
Flatten pork slices to 1/2 inch thick. Heat oil in large non-stick skillet over medium high; brown pork on both sides. Remove and set aside; keeping warm. In same skillet reduce heat slightly and saute garlic for one minute. Add brown sugar, orange juice, molasses, salt and pepper. Return pork to skillet and cook until pork is cooked through flipping occasionally.
A couple of amazing things happened as I cooked this. The “sauce” sort of candies as it cooks; hence the caramelized…. I used a really big skillet so my husband was in awe of watching the “searing hot flavor bubbles” dance in the pan. I flipped my pork a few times; I probably should have let it set on one side a bit longer to intensify the caramelization but I got antsy. I tried not to change anything about the recipe; I even measured my oil, salt and pepper; I did however squeeze my own orange juice for the tablespoon it needed. If I make it again I probably wouldn’t saute the garlic; I prefer a fresher taste to my garlic and sauteing at that intense of a temperature in such a large pan it lends to browning; which brings out a nutty flavor but can easily get bitter if taken too far. Taste of Home credits Elisa Lochridge with this recipe and I must say “way to go Elisa” a delicious recipe indeed.
Enjoy ~ Kimberly