To make the most flavourful sauce, use freshly squeezed orange juice. On another night, try this dish with chicken breasts or thighs instead, cooking until the juices run clear when chicken is pierced.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2013
Ingredients
Hazelnut Green Beans:
Method
Sprinkle pork with salt and pepper. In large nonstick skillet, heat half of the oil over medium heat; cook pork until juices run clear when pork is pierced and just a hint of pink remains inside, 8 to 12 minutes. Transfer to plate. Drain any fat from pan.In same pan, heat remaining oil over medium heat; cook garlic and ginger until fragrant, about 2 minutes. Stir in broth and orange juice; bring to boil. Boil, stirring often, until thick enough to coat back of spoon, about 6 minutes.
Return pork and any juices to pan; cook, turning once, until glazed, about 2 minutes.
Hazelnut Green Beans: Meanwhile, in large pot of boiling salted water, cook green beans until tender-crisp, 2 to 3 minutes; drain. In large bowl, toss together beans, oil, lemon juice, garlic, salt and pepper; top with hazelnuts. Serve with pork.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 430 mg
- Sugars 5 g
- Protein 31 g
- Calories 358.0
- Total fat 21 g
- Potassium 628 mg
- Cholesterol 77 mg
- Saturated fat 4 g
- Total carbohydrate 14 g
%RDI
- Iron 16.0
- Folate 25.0
- Calcium 8.0
- Vitamin A 7.0
- Vitamin C 38.0
