When clementines begin to look a little rough on the outside, they’re still good enough to be used in this pork loin recipe!
- 2 Ts canola oil
- 1 lb boneless pork tenderloins cut into 6 slices
- 2 clementine oranges cut into wedges
- ¼ C orange juice
- 1 tsp honey
- 2 Ts Flour
- 1 dash ginger
- 1 dash garlic powder
- ½ tsp red pepper flakes
- Salt and pepper to taste
- ½ C water;
Sprinkle both sides of the pork with salt and pepper.
Heat the oil in a nonstick skillet on medium-high heat. Add pork loings to the skillet and cook for 2 to 3 minutes on each side, or until brown. Remove from pan.
Combine orange juice, honey, pepper flakes, water and flour. Whisk to dissolve flour clumps.
Add the sauce to the skillet and cook, while stirring, for 2 the 3 minutes, until sauce begins to thicken. Return pork loins to the skillet and saute for a couple of minutes on each side. Squeeze the clementine juice over the pork, then add them to the mixture and saute for 1 or 2 minutes.
- Serve with steamed asparagus, braised carrots, or your choice of side.