E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Citrus Pork With Charred Brussels Sprouts Lodge Cast Iron | August 14, 2018 Ready to add a new go-to recipe to your repertoire? We have just the thing. Pair a tender pork loin with crispy brussels for a one-skillet meal that's loaded with zesty, fresh flavor. Level Advanced Prep Time 10 minutes Cook Time 45 minutes Serves 4 Cook it With Our Chef Collection Wok Ingredients 1 pound pork loin, thinly sliced into ¼-inch strips 2 tablespoons white sugar ¼ cup rice wine vinegar 1 tablespoon orange juice 3 tablespoons soy sauce, separated 1 teaspoon orange zest 2 tablespoons ginger, grated 1 clove garlic, minced ¼ cup lemon juice 1 ½ tablespoons honey 2-4 tablespoons vegetable oil 1 pound brussels sprouts ¼ teaspoon salt 1 cup mandarin oranges, drained ½ cup cup cashews, toasted ¼ teaspoon red pepper flakes (optional) Directions Combine sugar, rice vinegar, orange juice, 2 tablespoons soy sauce, orange zest, ginger, and garlic to make marinade. Place sliced pork loin in a large zipper top bag. Add marinade to bag and seal. Mix well with hands. Refrigerate for 30 minutes. Combine lemon juice, 1 tablespoon soy sauce, and honey to make sauce. Heat 2 tablespoons of oil until just smoking in a cast iron stir-fry skillet over medium high heat, about 5-7 minutes. Drain pork and pat dry with paper towels. Discard marinade. Sear pork in 2-3 batches before making the brussels sprouts, approximately 1-2 minutes per side. Add oil as needed. Remove cooked pork from wok. Set aside. Add halved brussels and cook, tossing occasionally until charred, about 5-7 minutes. Season with salt. Pour in sauce and continue to cook for 3 minutes, tossing to coat. Add cooked pork, cashews, and oranges, and heat through, stirring to coat, 3-5 minutes. Remove from heat. Serve immediately. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like 9-to-5 Coffee Cake View recipe Cornbread Avocado Toast View recipe Herb Roasted Chicken with Lemon and Browned Butter View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Citrus Pork With Charred Brussels Sprouts Lodge Cast Iron | August 14, 2018 Ready to add a new go-to recipe to your repertoire? We have just the thing. Pair a tender pork loin with crispy brussels for a one-skillet meal that's loaded with zesty, fresh flavor. Level Advanced Prep Time 10 minutes Cook Time 45 minutes Serves 4 Cook it With Our Chef Collection Wok Ingredients 1 pound pork loin, thinly sliced into ¼-inch strips 2 tablespoons white sugar ¼ cup rice wine vinegar 1 tablespoon orange juice 3 tablespoons soy sauce, separated 1 teaspoon orange zest 2 tablespoons ginger, grated 1 clove garlic, minced ¼ cup lemon juice 1 ½ tablespoons honey 2-4 tablespoons vegetable oil 1 pound brussels sprouts ¼ teaspoon salt 1 cup mandarin oranges, drained ½ cup cup cashews, toasted ¼ teaspoon red pepper flakes (optional) Directions Combine sugar, rice vinegar, orange juice, 2 tablespoons soy sauce, orange zest, ginger, and garlic to make marinade. Place sliced pork loin in a large zipper top bag. Add marinade to bag and seal. Mix well with hands. Refrigerate for 30 minutes. Combine lemon juice, 1 tablespoon soy sauce, and honey to make sauce. Heat 2 tablespoons of oil until just smoking in a cast iron stir-fry skillet over medium high heat, about 5-7 minutes. Drain pork and pat dry with paper towels. Discard marinade. Sear pork in 2-3 batches before making the brussels sprouts, approximately 1-2 minutes per side. Add oil as needed. Remove cooked pork from wok. Set aside. Add halved brussels and cook, tossing occasionally until charred, about 5-7 minutes. Season with salt. Pour in sauce and continue to cook for 3 minutes, tossing to coat. Add cooked pork, cashews, and oranges, and heat through, stirring to coat, 3-5 minutes. Remove from heat. Serve immediately. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like 9-to-5 Coffee Cake View recipe Cornbread Avocado Toast View recipe Herb Roasted Chicken with Lemon and Browned Butter View recipe