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Orange reduction sauce for pork

Kosher salt and ground black pepper 2 tablespoons extra-virgin olive oil, divided 2 cups thinly sliced rhubarb 2 teaspoons sugar 2 tablespoons minced shallot 1/2 teaspoon minced garlic 1 cup orange juice 2 teaspoons water 1 teaspoon cornstarch 2 teaspoons Dijon mustard, chopped fresh chives.
Slice the tomato into wedges.
Then arrange the meat on a plate with the cabbage salad, mayonnaise and parsley and serve.He even suggested that the sauce might work wonderfully with duck breasts.However, this isnt to say it wont turn out tough and dry if you overcook it, so be sure to keep your corrigé concours ats 2004 physique eye on the cooking time and let it rest after youve taken the meat out of the skillet.To eliminate the toughness of the strings, some cooks peel their rhubarb before cooking.In my recipe, it needed some counter-balancing sweetness, so as a sop to The Husband I kept the granulated sugar to a bare minimum in favor of fresh orange juice.I tried to explain (as I have a thousand times before) that theres a good reason why any number of classic dishes team up meat and fruit, including duck a lorange, foie gras with apples, and pork with prunes.To serve, divide the pork medallions between 6 plates, then top with some of the sauce.Season the pork on all sides with salt and pepper.So I rocked on regardless because I love rhubarb.Nutrition information per serving: controle technique reduction dekra 200 calories; 60 calories from fat (30 percent of total calories 7 g fat (1.5 g saturated; 0 g trans fats 75 mg cholesterol; 8 g carbohydrate; 1 g fiber; 2 g sugar; 25 g protein; 420 mg sodium.
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Fruit contains acid as well as sugar, and acid has a winning way of cutting through the fatty richness of duck, pork and brisket.To make the ginger soy sauce, peel the ginger and grate it finely.In a large skillet over medium-high, heat 1 tablespoon of the oil.It breaks down quickly and becomes nice and thick.On the shelf in your grocery store, rhubarb looks a lot like celery, except that its usually a fetching reddish-purple in color.Saute for 2 minutes.To avoid personalized advertising based on your mobile app activity, you can install the.DAAs AppChoices app here.
This recipe calls for: canola oil, 3-4 sea scallops, 1 large handful baby spinach, 1 large handful chopped fennel, 3 tablespoons butter, 8 ounces orange juice, salt, pepper and 3-4 raspberries for garnish.