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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	1	kg	cut	1199.316	0.0	206.3823	35.2799
dijon mustard	1	tablespoon		-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
orange	1			1.7625	0.4406	0.0352	0.0045
lemon	1/2			0.6404	0.2058	0.0243	0.0066
water	2/3	cup		0.0	0.0	0.0	0.0
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
salt			pepper	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.