As
I previously mentioned, I got a kick a$$ cast iron wok for Hanukkah
and I am just now really starting to break it in. I love stir fry, its
quick, easy and always packed with veggie goodness. Last week I tested
out a new pork recipe which was AWESOME! It takes a bit of work but if
you get a large enough piece of meat it makes two different meals so
Ill break it down that way showing the stir fry as dinner for night two.
Crock Pot Spiced Orange Pork.
2 lb Pork Tenderloin
Chinese Five Spice (get this at world market or any Asian grocery)
EVOO
1 onion, sliced thin
2 garlic cloves, smashed
3 Navel oranges, chopped
S&P
Sauce
2 tsp soy sauce
2 tbs honey
1 tsp rice wine vinegar
½ tsp sriracha
½ orange, juiced
1 tsp corn starch (this is what thickens the sauce)
Season the pork with S&P and roll in Chinese 5 spice powder to create a crust. Heat oil in a pan and sear the outside of the pork for two minutes on each side until a char has formed on the outside of the meat. Dump oranges, garlic and onion in a crock pot and rest the meat on top of the aromatics. Cook on low for 3-4 hours.
Remove the meat and set aside to rest. Strain the liquid from the bottom of the crock pot into a pan. Incorporate other ingredients for the sauce and let it simmer until it reduces and thickens to your preferred consistency.
Slice pork and drizzle sauce over the top. Serve immediately. I served mine with a side of smashed potatoes and broccoli and saved leftover pork and sauce for the next night.
Night Two!
Use reserved pork for this awesome stir fry!
1/2 to1 Lb of cooked pork
1 red bell pepper
1 zucchini
2 cups of green beans
1 c shelled edamame
2 c sliced crimini mushrooms
3-4 c chopped pork tenderloin
2 tbs chopped ginger
8 cloves of garlic, minced
2 tbs sesame oil
Heat sesame oil in a wok. Add garlic and ginger and stir fry. Add mushrooms and stir fry until they become soft. Add other vegetables and cook for an additional 2-3 minutes. Add leftover sauce and pork and mix until incorporated. Serve over rice immediately.
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| Spiced Orange Pork Stir Fry |
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Crock Pot Spiced Orange Pork.
2 lb Pork Tenderloin
Chinese Five Spice (get this at world market or any Asian grocery)
EVOO
1 onion, sliced thin
2 garlic cloves, smashed
3 Navel oranges, chopped
S&P
Sauce
2 tsp soy sauce
2 tbs honey
1 tsp rice wine vinegar
½ tsp sriracha
½ orange, juiced
1 tsp corn starch (this is what thickens the sauce)
Season the pork with S&P and roll in Chinese 5 spice powder to create a crust. Heat oil in a pan and sear the outside of the pork for two minutes on each side until a char has formed on the outside of the meat. Dump oranges, garlic and onion in a crock pot and rest the meat on top of the aromatics. Cook on low for 3-4 hours.
Remove the meat and set aside to rest. Strain the liquid from the bottom of the crock pot into a pan. Incorporate other ingredients for the sauce and let it simmer until it reduces and thickens to your preferred consistency.
Slice pork and drizzle sauce over the top. Serve immediately. I served mine with a side of smashed potatoes and broccoli and saved leftover pork and sauce for the next night.
Night Two!
Use reserved pork for this awesome stir fry!
1/2 to1 Lb of cooked pork
1 red bell pepper
1 zucchini
2 cups of green beans
1 c shelled edamame
2 c sliced crimini mushrooms
3-4 c chopped pork tenderloin
2 tbs chopped ginger
8 cloves of garlic, minced
2 tbs sesame oil
Heat sesame oil in a wok. Add garlic and ginger and stir fry. Add mushrooms and stir fry until they become soft. Add other vegetables and cook for an additional 2-3 minutes. Add leftover sauce and pork and mix until incorporated. Serve over rice immediately.
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