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Orange Teriyaki Glazed Pork
Created by: Howcan Team
Ingredients
- 1 lb pork tenderloin, sliced into 1/2 inch thick pieces
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1/4 cup brown sugar
- 2 tbsp cornstarch
- 2 tbsp water
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Sesame seeds and green onions for garnish
Instructions
- In a small bowl, whisk together 1/2 cup orange juice, 1/4 cup soy sauce, 2 tbsp honey, minced garlic, grated ginger, and brown sugar. Set aside.
- Season the pork slices with salt and pepper.
- In a large skillet, heat 2 tbsp of vegetable oil over medium-high heat. Add the pork slices and cook for 3-4 minutes on each side until browned and cooked through.
- Pour the orange teriyaki sauce over the cooked pork in the skillet. Bring to a simmer and cook for 2-3 minutes until the sauce thickens and coats the pork.
- In a small bowl, mix 2 tbsp of cornstarch with 2 tbsp of water to create a slurry. Stir the slurry into the sauce to thicken it further if needed.
- Remove the skillet from the heat and let the pork rest for a few minutes to allow the glaze to set.
- Garnish with sesame seeds and chopped green onions before serving.
- Serve the orange teriyaki glazed pork with steamed rice or vegetables. Enjoy!
Orange Teriyaki Glazed Pork has a rich history rooted in the fusion of Asian and American culinary traditions. This dish originated in the Pacific Northwest region of the United States, where chefs sought to combine the sweet and tangy flavors of orange with the savory umami of teriyaki sauce. Renowned chefs like Ming Tsai and Nobu Matsuhisa have popularized this dish, incorporating their own unique twists. The key to a perfect Orange Teriyaki Glazed Pork lies in the balance of citrusy orange zest, soy sauce, and the caramelized sweetness of brown sugar. For the best version of this dish, visit upscale Asian fusion restaurants in cities like Seattle or Portland. Alternatively, consider marinating the pork in orange juice and teriyaki sauce overnight for an extra burst of flavor.
40 min
4
380 calories
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