Orange Pork with Watercress Rice

orange pork with watercress rice
Photo: Armando Rafael
Prep Time:
40 mins
Total Time:
50 mins

Orange marmalade amped up with fish sauce, fresh lime juice, garlic, and ginger makes a delectable syrupy sauce for juicy pork tenderloin.


  • 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)

  • cup orange marmalade

  • 2 tablespoons fish sauce, such as nam pla

  • 3 tablespoons fresh lime juice


  1. 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.

  2. 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.

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