Recipes Ingredients Meat & Poultry Pork Recipes Orange-Braised Pork Filling for Quesadillas 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: Lisa Hubbard Yield: 2 cups Pair this filling with Mexican Chihuahua or Monterey Jack cheese, and Tomatillo and Roasted Poblano Salsa when making our Basic Quesadillas. Ingredients 8 ounces center-cut pork loin Coarse salt and freshly ground pepper 1 tablespoon vegetable oil 1 small onion, thinly sliced lengthwise Zest and juice of 1 orange ¼ cup golden raisins 2 cups Homemade Chicken Stock, or low-sodium canned 1 tablespoon white-wine vinegar 1 tablespoon honey ¼ teaspoon fresh thyme leaves ¼ teaspoon ground cumin Directions Season pork with salt and pepper. In a saucepan over medium-high heat, heat oil. When oil is very hot, add pork, and brown on all sides. Add onions, zest and juice, raisins, stock, vinegar, honey, thyme, and cumin. Cover, and simmer over medium-low heat until pork is tender, about 30 minutes. Remove pork, let cool, shred, and return to pan. Simmer until liquid has reduced to a thick sauce, 10 to 15 minutes. Rate it Print