1. Toss the pork in the dijon and salt and pepper to taste. 2. Zest the orange; then juice it, reserving juice; and, finally, clean out the orange fibres from within the cup of pith remaining; cut the pith of the orange into good-sized slivers (these will be used in the recipe, as well). 3. Heat the oil in a shallow saucepan. Add meat slices and brown on both sides. Add orange juice, zest, pith, lemon juice, water and sugar (to taste) and cook, over low heat, for 15 minutes. 4. Combine flour in a little water to make a slurry. Add to pork and juices to thicken sauce slightly. 5. Serve over steamed, basmati rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
