Blood Orange olive oil · Ginger and Honey balsamic · Meat and Poultry ·Mar 26, 2024

Hawaiian Ginger Pork

Name: Hawaiian Ginger Pork
Ingredients: 3 tablespoons Fustini's Blood Orange olive oil; 3/4 pound trimmed pork tenderloin, sliced 1/2 inch thick; 1 20-oz can pineapple chunks in juice, drain juice, but reserve; 1/2 teaspoon freshly grated ginger; 2 tablespoons brown sugar; 1/4 cup Fustini's Ginger and Honey balsamic; 2 medium carrots, peeled and sliced diagonally into 1/4-inch slices; 1 medium green pepper, seeded and cut into 1-inch pieces; 1 tablespoon corn starch; 2 cups cooked rice or chow mein noodles

Submitted by Jill Bakewell

Ingredients

3 tablespoons Fustini's Blood Orange olive oil
3/4 pound trimmed pork tenderloin, sliced 1/2 inch thick
1 20-oz can pineapple chunks in juice, drain juice, but reserve
1/2 teaspoon freshly grated ginger
2 tablespoons brown sugar
1/4 cup Fustini's Ginger and Honey balsamic
2 medium carrots, peeled and sliced diagonally into 1/4-inch slices
1 medium green pepper, seeded and cut into 1-inch pieces
1 tablespoon corn starch
2 cups cooked rice or chow mein noodles

Directions

In a large skillet, heat 2 tablespoons of Blood Orange olive oil over medium-high heat. Add pork slices and cook 2-3 minutes on each side or until browned. Remove pork from the pan.
To the same pan, whisk in 1/4 cup of reserved pineapple juice, ginger, brown sugar and Ginger &, Honey balsamic, blending well. Stir in carrots and pork, turning to coat well. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes or until carrots are tender. Add green pepper and pineapple chunks to the pan. Cover and simmer 5 minutes.
In a small bowl, stir cornstarch into the remaining 1/2 cup of pineapple juice until dissolved. Gradually add mixture to the pan and cook over medium-high heat until sauce has thickened, about 3 minutes. Serve over cooked rice or chow mein noodles.

Hawaiian Ginger Pork