Orange Pork with Rice Pilaf

Denmark is a pork eating country and we are very proud of our pork. Pork supplies zinc, phosphorous, potassium and copper. Pork adds B vitamins such as niacin, riboflavin, thiamine and B 12 to our diet. In fact, fresh pork is by far the best source of thiamine – it contains more than twice as much per serving as any other food. One of the main concerns about pork is the amount of fatty meat. Denmark has, however, reduced the amount of fat by a full 50%. Another concern emission of greenhouse gases caused by agriculture. One kilo of pork produces 6.35 kilo CO2e where beef produces 34.6 kilo, lamb 17.4 kilo and chicken 4.57 kilo. A 90 gram/3 oz. serving of pork provides one quarter of protein for an adult male, and one third for a woman. Most people need not worry about getting enough protein. Instead they should be learning how to prepare meals using smaller amounts of meat and poultry.

Orange Pork with Rice Pilaf

Serves 4

Rice Pilaf:

1½ cups/3 dl rice

2-3 garlic cloves, crushed

2 tbsp. almonds, chopped


300 gram/10 oz. pork tenderloin, trimmed or 4 small pork chops

½ tsk salt

2 tbsp. flour

1 tbsp. oliven oil

2-3 garlic cloves, finely chopped

1 tbsp. grated orange peel

1 cup/2 dl orange juice

2 cups/4 dl chicken bouillon

2 tsp. cornstrach mixed with a small amount of water

To make rice pilaf, cook rice 12 minutes in 3 cups/6 dl water with garlic and salt. Set aside.

To make pork, if using a tenderloin, cut into 2 inch thick slices and lay them on a work surface with the cut side up. Pound them a few times with your hand. Combine salt and flour and dredge tenderloin/port chop in this mixture. Heat the oil and fry meat 2 minutes on each side. Take them up and set aside.

Come garlic in pan and fry 1 min. Add created orange peel and orange juice and stir a few times and let simmer 2 minutes. Add bouillon and bring to a boil. Add cornstrach mixture and let simmer 1 minute. Come the meat back in pan with orange mixture and simmer 1 minutes.

To serve, place meat or pork chops on four warmed plates beside a large spoonful of rice. Sprinkle almond over and parsley.

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