Recipes Ingredients Meat & Poultry Pork Recipes Orange Pork with Watercress Rice Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Armando Rafael Prep Time: 40 mins Total Time: 50 mins Servings: 4 Orange marmalade amped up with fish sauce, fresh lime juice, garlic, and ginger makes a delectable syrupy sauce for juicy pork tenderloin. Ingredients 1 cup jasmine rice Kosher salt and freshly ground pepper 3 cups coarsely chopped watercress, plus sprigs for serving 3 tablespoons safflower oil 1 ¼ pounds pork tenderloin, cut into ¾-inch pieces and patted dry ½ cup finely julienned peeled ginger (from a 2 ½-inch piece) 2 tablespoons minced garlic (from 4 to 6 cloves) ⅔ cup orange marmalade 2 tablespoons fish sauce, such as nam pla 3 tablespoons fresh lime juice Directions Bring rice, 1 1/3 cups water, and 1/2 teaspoon salt to a boil in a saucepan. Reduce heat, cover, and simmer until liquid is absorbed, 16 minutes. Remove from heat. Toss watercress with 1 tablespoon oil; season with salt. Add to pan; let stand, covered, 10 minutes. Stir. Season pork with salt. Heat remaining oil in a large skillet over medium-high. Add half of ginger; cook until golden, 1 minute. Let drain on paper towels. Add pork to skillet and brown, 3 to 4 minutes; remove from pan. Add remaining ginger and garlic to skillet; cook 30 seconds. Add marmalade, fish sauce, and lime juice; bring to a boil, stirring, until syrupy, 1 minute. Return pork to pan; simmer 30 seconds. Serve over rice, with watercress sprigs and crisp ginger. Rate it Print