Monday, March 31, 2014
Tomato-Orange Pork (or fish, chicken, shrimp)
This was another demo-ed recipe at my local Publix Supermarket. Man, they do some great, simple dishes. They used pork tenderloin, but I thought the recipe lends itself easily to other proteins.
They used this packaged rice which I have seen in probably every market I've shopped at in all of the states we've lived in. But just in case, white or brown rice would work perfectly. Or you could throw in a bit of turmeric if you like the color.
One word of warning: This recipe calls for the zest of 2 oranges. Since there are just two of us, I halved the recipe and used one orange. However, the orange I used was a pretty good size and the zest was pretty overpowering. Personally, I would start with half of what the recipe calls for and add more if needed. Definitely use all of the juice, it's much milder.
Also, adobo seasoning is pretty ubiquitous. However, should you have trouble finding it, a basic recipe is:
3 Tbsp salt
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp black powder
1/2 tsp oregano
1/2 tsp chili powder
1/2 tsp cumin
4 tsp garlic, finely chopped
1 tsp fresh thyme, coarsely chopped
1 tsp fresh oregano, coarsely chopped
zest/juice of 2 oranges
1 pork tenderloin, about 1 lb
1/2 tsp adobo seasoning with pepper
1 Tbsp EVOO
1 (14.5 oz) can diced tomatoes (undrained)
1 cup reduced-sodium chicken broth
1/3 cup sliced stuffed green olives
Preheat large saute pan on medium-high 2-3 minutes. Place oil in pan, then add pork, cook 3-4 minutes on each side or until browned. Remove pork from pan.
Add remaining ingredients to same pan and bring to a boil. Reduce heat to medium-low; simmer 3-4 minutes or unti liquid has reduced by about one-half.
Return pork to sauce and reduce heat to low; cook 2-3 minutes, stirring frequently, or until pork is 145F. Serve over rice.
Yellow Rice Pilaf:
1 Tbsp olive oil
1 (8 oz) package low-sodium yellow rice
1 1/4 cups reduced-sodium chicken broth
1/2 cup frozen green peas
1 (2 oz) package slivered almonds
Preheat medium saucepan on medium-high 2-3 minutes. Place oil in pan, then add rice; cook and stir 1 minute. Add broth; bring to a boil.
Cover rice and reduce heat to low; simmer 18-20 minutes or until all liquid has been absorbed and rice is tender.
Fluff rice wtih a fork. Fold in peas and almonds; then cover; let stand 1-2 minutes to warm peas. Serve.
Recipe Source: www.publix.com/aprons