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Tropical citrus pork with ginger
Servings
6
Ingredients
680 g (1 1/2 pounds) duBreton pork roast loin center cut (boneless), cut into 1,5 cm (1/2-inch) cubes
5 ml (1 tsp.) salt
3 ml (1/2 tsp.) freshly ground black pepper
30 ml (2 tbsp.) butter
15 ml (1 tbsp.) freshly grated gingerroot
65 ml (1/4 cup) grapefruit juice
65 ml (1/4 cup) fruity white wine, such as a Riesling or Chenin Blanc
750 ml (3 cups) hot cooked rice
45 ml (3 tbsp.) unsweetened coconut, toasted
45 ml (3 tbsp.) coarsely chopped salted cashews
65 ml (1/4 cup) minced cilantro
5 ml (1 tsp.) salt
3 ml (1/2 tsp.) freshly ground black pepper
30 ml (2 tbsp.) butter
15 ml (1 tbsp.) freshly grated gingerroot
65 ml (1/4 cup) grapefruit juice
65 ml (1/4 cup) fruity white wine, such as a Riesling or Chenin Blanc
750 ml (3 cups) hot cooked rice
45 ml (3 tbsp.) unsweetened coconut, toasted
45 ml (3 tbsp.) coarsely chopped salted cashews
65 ml (1/4 cup) minced cilantro
- Toss pork cubes with salt and pepper.
- Melt butter in heavy skillet over medium-high heat; add ginger and pork to pan and sauté, stirring, until pork is golden brown, about 7 to 8 minutes.
- Remove pork from pan and keep warm.
- Add juice and wine to pan; cook and stir to remove any brown bits from bottom of pan.
- Return pork to pan and heat through; serve over hot rice and garnish with coconut, cashews and cilantro.
Nutrient analysis per serving: 423 calories, 31 g protein, 30 g carbohydrates, 18 g total fat, 8 g saturated fat, 89 mg cholesterol, 601 mg sodium, 39% calories from fat, 29% calories from carbohydrates
