Pork with Orange Sauce

4 large carrots, cut into 1" chunks
1 whole pork tenderloin
1 large navel orange
1 t. Blood Orange oil
2 small red onion, sliced
1 T. Dijon mustard
1 pkgs. Heat and serve brown rice

In 9" glass pie plate, combine carrots and 1/3 cup water. Microwave 6-7 minutes until tender. Meanwhile cut pork crosswise into 1 ¼" thick slices. Press each slice with hand to flatten slightly; season both sides with salt and pepper. Zest orange. Heat skillet and add oil and pork in single layer. Sprinkle onion in pan around pork; cook 4 minutes until browns. Turn pork over and stir onion; cook 4-5 minutes until cooked through. Transfer pork to plate, leaving onion in skillet. Add mustard and orange peel and juice to skillet; cook 1 minute; stirring occasionally. Meanwhile microwave rice as label directs. Divide pork, carrots and rice among 4 serving plates and spoon sauce over all.


Blood Orange Extra Virgin Olive Oil

Blood oranges are crushed with olives to make this wonderful oil from California. This oils light, crisp orange flavor is great on salads in vinaigrettes and Asian cooking. Use this on salmon fillets or to saut
$16.50
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