Porkloin with Orange Jalapeno Glaze
4 oz. porkloin, sliced thinly
8 oz. orange juice
2 oz. sugar
1/4 oz. red wine vinegar
1/4 oz. jalapeno
1/8 oz. salt
1/8 oz. pepper
1/4 oz. fresh ginger
1/4 oz. orange zest
Directions: Bring orange juice to a soft boil and reduce by 80-85%. In a saute pan, heat oil or butter and place porkloin in. Brown until cooked through (160 degrees). Season with salt and pepper. In another saute pan heat sugar and add jalapeno, sliced ginger, red wine vinegar and reduced orange juice. Season with salt and orange zest. Serve with any choice of starch and veggies.
4 oz. porkloin, sliced thinly
8 oz. orange juice
2 oz. sugar
1/4 oz. red wine vinegar
1/4 oz. jalapeno
1/8 oz. salt
1/8 oz. pepper
1/4 oz. fresh ginger
1/4 oz. orange zest
Directions: Bring orange juice to a soft boil and reduce by 80-85%. In a saute pan, heat oil or butter and place porkloin in. Brown until cooked through (160 degrees). Season with salt and pepper. In another saute pan heat sugar and add jalapeno, sliced ginger, red wine vinegar and reduced orange juice. Season with salt and orange zest. Serve with any choice of starch and veggies.
