- half of a 12oz pork tenderloin
- 2 Tbsp finely chopped prosciutto or bacon
- 1 1/2 C frozen lima beans or green beans
- 1/4 C chopped onion
- 1/3 C water
- 1 1/2 tsp olive oil
- 1/4 C orange juice
- 4 1/2 tsp molasses
- 1/2 tsp cornstarch
- 1/4 tsp salt
- 1/8 tsp black pepper
1. Trim fat from meat. Cut meat into 1/2 inch slices, set aside. In a large skillet cook prosciutto over medium heat until crisp. Drain, discarding drippings. In the same skillet, add frozen lima beans and onion; cook in water according to bean package directions. Drain bean mixture, set aside.
2. In the same skillet, heat oil over medium-high heat. Add meat to skillet. Cook for 5 to 7 minutes or until meat is just barely pink in the center, turning once.
3. Meanwhile, in a small bowl, stir together orange juice, molasses, cornstarch, salt, and pepper. Add to the meat in skillet Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir the bean mixture into the orange juice mixture; heat through.
4. Serve the sauce over the meat.
Robyn's notes: I can't eat lima beans or green beans (or onions, for that matter), so I just skipped that part. This is good when you have already used half of a pork tenderloin and have the other half to use, check the "beef pork or lamb" label in the sidebar for pork tenderloin recipes. I used bacon, because I had it in the house for another recipe and it's better for the budget than prosciutto, as much as I like prosciutto. I was surprised that the sauce didn't get thicker, I assumed that with both molasses and cornstarch it would set up fast, which it didn't. But the end result was tasty.
*** 3 Stars:
Good. At least one of us liked this enough for me to make it again, but not often