Citrus Pork With Egg Noodles Recipes

CITRUS PORK WITH EGG NOODLES

Steps:

• Add pasta to the boiling water, cook until al dente
• Cook the carrots in the broth mixture: While the pasta is cooking, add the carrots to the skillet you used to cook the pork. Pour all but the reserved broth mixture over the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.
• Add the green onions and ginger: Bring everything to a boil and simmer for 1 more minute.

CITRUS PORK AND EGG NOODLES

Steps:

• In a small bowl combine cumin, salt and pepper.
• Add pork; toss to coat.
• In a large skillet, heat oil over medium high heat.
• Add the pork and garlic. Sauté for 2 minutes or until browned.
• In a small bowl blend the broth, orange juice, vinegar, and brown sugar. Reserve 1/4 cup of the broth mixture.
• Pour all but the reserved broth mixture into the skillet with the pork and garlic. Add the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.
• Blend corn starch into reserved broth mixture.
• Stirring constantly, pour the corn starch mixture into the skillet to thicken the sauce.
• Add the green onions. Bring to a boil and simmer for 1 more minute.
• Toss with the boiled and drained noodles. Serve immediately.

CARIBBEAN CITRUS PORK

Steps:

• 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.

CITRUS-HERB PORK ROAST

Steps:

• Cut roast in half. In a small bowl, combine the oregano, ginger and pepper; rub over pork. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 4-qt. slow cooker; add onions., In a small bowl, combine 1 cup orange juice, sugar, grapefruit juice, steak sauce and soy sauce; pour over top. Cover and cook on low for 4-5 hours or until meat is tender. Remove meat and onions to a serving platter; keep warm., Skim fat from cooking juices; transfer to a small saucepan. Add orange zest and salt. Bring to a boil. Combine cornstarch and the remaining orange juice until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and noodles; if desired, sprinkle with fresh oregano.