Pork with Orange Sauce
4 large carrots, cut into 1″ chunks
1 whole pork tenderloin
1 large navel orange
1 t. Blood Orange oil
2 small red onion, sliced
1 T. Dijon mustard
1 pkgs. Heat and serve brown rice
In 9″ glass pie plate, combine carrots and 1/3 cup water. Microwave 6-7 minutes until tender. Meanwhile cut pork crosswise into 1 ¼” thick slices. Press each slice with hand to flatten slightly; season both sides with salt and pepper. Zest orange. Heat skillet and add oil and pork in single layer. Sprinkle onion in pan around pork; cook 4 minutes until browns. Turn pork over and stir onion; cook 4-5 minutes until cooked through. Transfer pork to plate, leaving onion in skillet. Add mustard and orange peel and juice to skillet; cook 1 minute; stirring occasionally. Meanwhile microwave rice as label directs. Divide pork, carrots and rice among 4 serving plates and spoon sauce over all.
