Directions:
- Remove the white membranes and seeds from the orange segments; set aside.
- Heat oil in a skillet over mdim-high heat.
- Season pork medallions with salt and pepper; add to pan and cook, turning once, until pork loses its pink color, about 6 minutes Remove from pan and set aside.
- Heat butter in the skillet; cook shallots, bell pepper and chili until softened, about 3 minutes.
- Add garlic; cook 1 minute, stir in broth, rum, brown sugar, ginger and lime juice.
- Cook to reduce by half; about 3 minutes.
- Return pork to pan with orange segments; cook to heat through, 3 minutes.
- Serve over rice if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 425.51 Kcal (1782 kJ) | ||
| Calories from fat | 143.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.96g | 25% | |
|---|---|---|---|
| Cholesterol | 125.81mg | 42% | |
| Sodium | 502.54mg | 21% | |
| Potassium | 1065.48mg | 23% | |
| Total Carbs | 24.43g | 8% | |
| Sugars | 13.19g | 53% | |
| Dietary Fiber | 3.98g | 16% | |
| Protein | 38.68g | 77% | |
| Vitamin C | 52.4mg | 87% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 15.5mg | 86% | |
| Calcium | 61mg | 6% | |
| Amount Per 100 g | |||
| Calories | 109.03 Kcal (456 kJ) | ||
| Calories from fat | 36.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 25% | |
|---|---|---|---|
| Cholesterol | 32.23mg | 42% | |
| Sodium | 128.76mg | 21% | |
| Potassium | 273.01mg | 23% | |
| Total Carbs | 6.26g | 8% | |
| Sugars | 3.38g | 53% | |
| Dietary Fiber | 1.02g | 16% | |
| Protein | 9.91g | 77% | |
| Vitamin C | 13.4mg | 87% | |
| Vitamin A | 0.2mg | 27% | |
| Iron | 4mg | 86% | |
| Calcium | 15.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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