For ➍500-750 g pork tenderloin, trimmed & cut into 2 cm slices*/**
2 dl orange juice
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 ts cornstarch***
2 tbs apple juice
2 large cloves garlic, minced
½ ts ground cayenne pepper
¼ ts ground cumin
¼ ts dried leaf thyme
¼ ts salt
2 tbs minced scallions
Place the pork* slices, a few at a time, between 2 sheets of waxed paper or plastic wrap. Using a meat mallet or rolling pin, pound slices to 0.5 cm thickness.
Coat a skillet with a small amount of vegetable oil. Place skillet over medium-high heat until very hot.
Add slices to make a single layer in the skillet. Cook slices for about 6 m, or until the meat is cooked, turning once halfway through cooking time. Transfer the pork to a warm platter. Cover to keep warm. Repeat until all the meat is cooked.**
Add the orange juice to the skillet. Quickly bring to a boil, scraping bottom with a spatula to loosen any browned bits. Add the onion, green peppers, red peppers. Cook, stirring, for 5 m, until vegetables are tender.
Place the cornstarch in a small bowl. Add the apple juice. Stir until smooth. Add the minced garlic, ground cayenne pepper, cumin, thyme, and salt. Add to the skillet. Cook, stirring, for 3 m, or until the sauce thickens.
Serve over the meat. Sprinkle with the scallions.
Serve with oven-baked sweet potatoes.
Coat a skillet with a small amount of vegetable oil. Place skillet over medium-high heat until very hot.
Add slices to make a single layer in the skillet. Cook slices for about 6 m, or until the meat is cooked, turning once halfway through cooking time. Transfer the pork to a warm platter. Cover to keep warm. Repeat until all the meat is cooked.**
Add the orange juice to the skillet. Quickly bring to a boil, scraping bottom with a spatula to loosen any browned bits. Add the onion, green peppers, red peppers. Cook, stirring, for 5 m, until vegetables are tender.
Place the cornstarch in a small bowl. Add the apple juice. Stir until smooth. Add the minced garlic, ground cayenne pepper, cumin, thyme, and salt. Add to the skillet. Cook, stirring, for 3 m, or until the sauce thickens.
Serve over the meat. Sprinkle with the scallions.
Serve with oven-baked sweet potatoes.
*Or chicken fillets, sliced in 2 lengthwise.
**Or braise the meat in a traditional way: brown the complete tenderloin for a few m in oil, then braise for about 15-25 m in a skillet.
***Omit, if wanted.
