Randy Mayor; Jan Gautro
Yield
8 servings (serving size: 3 ounces pork and 1 tablespoon sauce)

Pork is a staple in Cuban cooking. Orange and lemon juices combine to simulate the bitter orange flavor essential to this dish.

How to Make It

Step 1

Place 1/2 cup orange juice, 2 tablespoons lemon juice, 1 1/2 teaspoons olive oil, salt, oregano, cumin, and garlic cloves in a blender; process until smooth. Combine orange juice mixture and pork in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning occasionally. Remove pork from bag, reserving marinade.

Step 2

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes on each side or until browned. Add reserved marinade; cover, reduce heat to medium-low, and simmer 20 minutes or until thermometer inserted into thickest portion of pork registers 160° (slightly pink). Remove pork from pan; keep warm.

Step 3

Add 3/4 cup orange juice and 1 tablespoon lemon juice to pan. Bring to a boil; cook until reduced to 1/2 cup (about 5 minutes). Serve sauce with pork. Serve with orange and lemon wedges, if desired. Garnish with oregano sprigs, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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