Orange Pork with Watercress Rice
Orange marmalade amped up with fish sauce, fresh lime juice, garlic, and ginger makes a delectable syrupy sauce for juicy pork tenderloin.
- Total Time:
- Servings: 4
Photography: Armando Rafael
Source: Martha Stewart Living, April 2017
- 1 cup jasmine rice
- Kosher salt and freshly ground pepper
- 3 cups coarsely chopped watercress, plus sprigs for serving
- 3 tablespoons safflower oil
- 1 1/4 pounds pork tenderloin, cut into 3/4-inch pieces and patted dry
- 1/2 cup finely julienned peeled ginger (from a 2 1/2-inch piece)
- 2 tablespoons minced garlic (from 4 to 6 cloves)
- 2/3 cup orange marmalade
- 2 tablespoons fish sauce, such as nam pla
- 3 tablespoons fresh lime juice
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.