Caribbean Citrus Pork

• 2 large oranges, peeled,divided into segments
• 2 tablespoons vegetable oil
• 1 1/2 lbs pork tenderloin, sliced into 1/2 inch medallions
• 1/2 teaspoon salt
• fresh ground pepper
• 2 tablespoons butter
• 3 shallots, chopped
• 1 red bell pepper, seeded,diced
• 1 jalapenos or 1 habanero pepper, seeded,diced
• 1 clove garlic, minced
• 1/2 cup chicken broth
• 1/4 cup light rum or 1/4 cup dark rum
• 2 tablespoons brown sugar
• 1/2 teaspoon ground ginger
• 2 limes, juice of
• rice, for serving (optional)

1. Remove the white membranes and seeds from the orange segments; set aside.
2. Heat oil in a skillet over mdim-high heat.
3. Season pork medallions with salt and pepper; add to pan and cook, turning once, until pork loses its pink color, about 6 minutes Remove from pan and set aside.
4. Heat butter in the skillet; cook shallots, bell pepper and chili until softened, about 3 minutes.
5. Add garlic; cook 1 minute, stir in broth, rum, brown sugar, ginger and lime juice.
6. Cook to reduce by half; about 3 minutes.
7. Return pork to pan with orange segments; cook to heat through, 3 minutes.
8. Serve over rice if desired.

oranges, vegetable oil, pork tenderloin, salt, fresh ground pepper, butter, shallots, red bell pepper, jalapenos, clove garlic, chicken broth, light rum, brown sugar, ground ginger, rice

Taken from www.food.com/recipe/caribbean-citrus-pork-76277 (may not work)