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Jamaican Pork Tenderloin
1 pound of pork tenderloin, trimmed of fat
1 cup of orange juice
1 cup of chopped onions
1 green pepper, diced
1 sweet red pepper, diced
1 teaspoon of cornstarch
2 tablespoons of apple juice concentrate
2 teaspoons of minced garlic
1/2 teaspoon of ground red pepper
1/4 teaspoon of ground cumin
1/4 teaspoon of salt
1/4 cup of minced scallions
Cut the pork crosswise into 16 slices. Place the slices, several at a
time, between 2 sheets of wax paper. Using a meat mallet, pound to
1/4-inch thickness. Coat a 10-inch no-stick skillet with no-stick spray
and place over medium-high heat until hot. Add enough pork slices to
cover the pan. Cook for 3 minutes. Turn and cook for 3 minutes, or until
browned. Transfer the pork to a plate; cover to keep warm. Repeat until
all the pork is cooked. Add the orange juice to the skillet. Bring to a
boil, scraping to loosen any browned bits from the bottom. Add the
onions, green peppers, and sweet red peppers. Cook, stirring, for 5
minutes, or until vegetables soften. Place the cornstarch in a small
bowl. Add the apple juice concentrate and stir until smooth. Add the
garlic, ground red pepper, cumin, and salt. Cook, stirring, for 3
minutes, or until the sauce thickens. Serve over the pork slices.
Sprinkle with the scallions. Serves 4. |
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