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 Heart Burn Brownie View recipe Mimosa Cinnamon Rolls View recipe Whole Rainbow Trout With Jack Daniel’s Glazed Carrots 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 Heart Burn Brownie View recipe Mimosa Cinnamon Rolls View recipe Whole Rainbow Trout With Jack Daniel’s Glazed Carrots View recipe
