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Orange Carnitas

January 26, 2012

This is one of my favorite ways to use fresh oranges in an entree. I’ve adjusted this Sunset recipe and increased the bean to lean pork ratio. Enjoy this seasonal recipe even if your oranges come from the grocery store or farmer’s market.
Orange Carnitas with Mission Artisan Tortillas

Ingredients (my substitutions in parentheses)
  • 1 pound fat-trimmed boned pork shoulder or butt (pork tenderloin)
  • 2 teaspoons grated orange peel (3 teaspoons)
  • 2 cups orange juice
  • 1 onion, peeled and chopped
  • 1 ½ teaspoons ground cumin
  • 1 can (15 oz.) black beans, rinsed and drained (2 cans)
  • 8 warm flour tortillas (Mission Ancient Grains Artisan Style)
  • 1/3 cup thinly sliced green onions (including tops)
  • 1/3 cup nonfat sour cream
  • 1/3 cup tomato salsa
  • Salt

Preparation

1. Cut pork into ¼- to ½-inch cubes. Put a 10- to 12-inch nonstick frying pan over high heat, add pork, and stir often until meat is gray, 5 to 6 minutes.

2. Add orange peel, 1 cup orange juice, onion, and cumin to pan. Stir often over medium-high heat until liquid has evaporated and meat is lightly browned, about 20 minutes. Add ½ cup orange juice, scrape browned bits free, and stir until juice evaporates, about 5 minutes.

3. Add black beans and remaining ½ cup orange juice and stir just until beans are hot, about 2 minutes.

4. Serve pork mixture in warm tortillas, adding green onions, sour cream, salsa, and salt to taste. Roll to enclose filling.

Sunset Magazine

Note: Tortillas are Mission Ancient Grains Artisan Style Tortillas made with whole grain wheat, amaranth, millet, quinoa, sorghum and teff. Count as a serving of whole grains but they’re surprisingly light and flavorful.


Remembering January in Massachusetts

Harvest Monday: Citrus