Creamy Orange Mint Pork

Creamy Orange Mint Pork is a perfect Easter brunch or dinner dish. Additionally, it is a good choice for a family Sunday dinner. This pork recipe has bright flavors of orange and mint and is spiced with cinnamon and ginger. Strips of boneless pork are served in a creamy orange-white wine sauce. Additionally, chopped fresh mint and golden raisins add extra flavor.

The best part is, if you are pressed for time, this recipe comes together quickly. Sear pork in oil and set aside. Then whip up the sauce in the same pan. Moreover, I love one-pan dishes, by the way. Less cleanup. Regardless, this dish is so good, your guests will think you slaved over the stove for hours.

One of the fun things about having a food blog is sharing the food I make with friends.  I create, style, and photograph a few dishes at a time on the weekends for posting in this space. On Sunday nights I invite friends and neighbors over for an early dinner. this is where they sample what I have made over the weekend. Particularly, it’s a great way to get feedback. Also, a great excuse for gathering loved ones around my table.  The verdict for this Creamy Orange Mint Pork was five stars from everyone. Even my finicky husband liked it.

I am announcing this publically, I am not a spring person. Fall is my jam. It’s the season that inspires and energizes me the most. However, I do love creating spring recipes and special ones for Easter and Passover.

I will try this recipe again substituting strips of boneless chicken breast and again with sirloin pieces. The sauce is that good.

Tips for Making Creamy Orange Mint Pork:

• Substitute boneless chicken breast or beef for the pork if that’s your preference.
• You can cook the pork ahead of time. Wrap and chill. Bring the pork to room temperature before adding it to the sauce.
• to cut down the fat content, use a lighter version of cream for the sauce.

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Pork in Orange Mint Sauce

Course Brunch, Dinner

Cuisine American

Keyword Easter menu, easter recipes, mint sauce, orange sauce, pork

Prep Time 15 minutes

Cook Time 20 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 1.5 pounds boneless pork
• 2 oranges
• 1/4 C golden raisins
• 1 red onion
• 3 T canola oil
• Salt & freshly ground pepper to taste
• 3/4 C dry white wine
• 1/2 C heavy cream
• 1/2 t ground ginger
• 1/2 t ground cinnamon
• 1/4 C chopped fresh mint leaves plus some whole ones for garnish

Instructions

1. Wash the pork and pat dry. Cut into strips.

2. Cut one of the oranges into rings. Juice the second orange.

3. Pour the juice over the raisins. Set aside.

4. Peel & dice the onion.

5. Heat the canola oil in a large skillet. Add the pork & cook until it becomes golden brown on all sides.

6. Season with salt & pepper to taste.

7. Wrap the pork in foil. Store in a warm place.

8. Add onion to the pan. Cook until the pieces brown.

9. Deglaze the pan. Add the white wine. Bring the mixture to a boil scraping the browned pieces off the bottom of the pan.

10. Let the mixture boil for no more than 2 min.

11. Stir in the cream. Simmer 3 min.

12. Add the pork back to the pan.

13. Season with salt & pepper.

14. Sprinkle the ginger & cinnamon over the top and stir to combine.

15. Stir in the mint, juice & raisins.

16. Mix in the orange slices. Cook 5 min.

17. Transfer to a serving platter, garnish with fresh mint leaves & serve.

More Delicious Pork Recipes:

Paprika Brandy Mustard Pork

Pork in Cheesy Onion Cream

Ramp Crusted Baked Pork Chops