Sistah Pat

After eating that wonderful pork tenderloin at a Caribbean restaurant a couple weeks ago and doing my best to duplicate it, I’ve finally got a fairly good handle on a recipe.  Added up all the calories and here’s what I came up with.  This one has to be added to My Favorites!

Caribbean Pork (I doubled this recipe because I’m feeding so many guys and they eat a lot)

1 1/2 lb.  pork loin, trimmed and sliced into 1 inch steaks

3/4  cups  fresh orange juice (about 2 oranges)

3  tablespoons  fresh lime juice

1  tablespoon  olive oil

1  teaspoon  salt

1  teaspoon  dried oregano

1/2  teaspoon  ground cumin

4  garlic cloves, chopped 

1 yellow pepper, sliced

large sliced onion

2 sliced zucchini 

1 mango, sliced              

Place orange juice,  lime juice, olive oil, salt, oregano, cumin, and garlic cloves in a blender; process until smooth. Combine orange juice mixture and pork in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning occasionally. Remove pork from bag, reserving marinade.

Spray a large skillet with Pam, heat to medium high and sear pork on both sides.  Reduce heat, add 1/2 reserved marinade, cover and simmer until pork is done and marinade is reduced to a thick glaze on bottom of pan.  Remove pork from pan.

Add pepper, onion and zucchini to pan.  Give them a quick saute and then add remaining marinade.  Cook until marinade is reduced to desired level.  Serve vegetables over pork and garnish with fresh mango slices.

To the best of my ability, I’m coming up with around 220 calories per serving.  I served this with sliced homegrown tomatoes and yellow rice and everyone loved it.