Pork With Orange Sauce

Name: Pork With Orange Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 2 pounds country-style pork ribs, or boneless steaks cut from shoulder, about 3/4 to 1 inch thick; Salt and pepper; 1 1/2 cups freshly squeezed orange juice; 1/4 teaspoon cayenne, or to taste; 1 teaspoon ground cumin; 1 shallot, minced; Vinegar or fresh lemon or lime juice, if necessary; 1 teaspoon grated orange rind; 1/4 cup chopped fresh parsley leaves

By Mark Bittman

Total Time: 30 minutes
Rating: 4(8)
Comments: Read comments

Featured in: THE MINIMALIST; Spanish Flair For a Sauce

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

2pounds country-style pork ribs, or boneless steaks cut from shoulder, about ¾ to 1 inch thick
Salt and pepper
1½cups freshly squeezed orange juice
¼teaspoon cayenne, or to taste
1teaspoon ground cumin
1shallot, minced
Vinegar or fresh lemon or lime juice, if necessary
1teaspoon grated orange rind
¼cup chopped fresh parsley leaves

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat oven to 450 degrees or heat broiler, adjusting rack so that it is about 4 inches from heat source. Put an ovenproof skillet large enough to hold pork in one layer on stove top and turn heat to high. Sprinkle meat with salt and pepper. Brown meat quickly on both sides, then transfer skillet to oven or broiler.
Step 2
Meanwhile, combine orange juice, cayenne, cumin and shallots in a small saucepan and turn heat to medium. Cook, stirring, until it reduces to about ⅓ cup; taste and add salt as necessary, a touch more cayenne and cumin if you like, and some vinegar or lemon juice if sauce lacks acidity.
Step 3
If broiling, turn meat once; if roasting, don't bother. When meat is firm but not tough and a little pink in center (about 10 minutes if broiling, 15 if roasting), remove it to a platter. Combine orange rind with parsley. Spoon sauce over meat, then top with orange rind-parsley mixture. Serve.