Ugli Pork Tender Skillet
June 7, 2012 · Print This Article
1 1/2 lb lean pork tenderloin, cut into 1 to 2 inch pieces
1 1/2 Tbsp cooking oil
4 shallots, peeled and rough chopped
4 oz whole white mushrooms, rough chopped
1/4 cup flour
1 1/2 cups chicken broth
1/4 cup dry white wine
1 bay leaf
salt and black pepper
1 Ugli fruit, peeled and segmented
rice for serving
In a large heavy skillet, heat the oil over medium-high heat; add the pork and cook until browned slightly, about 3 to 5 minutes. Don’t crowd the skillet. Do this in two batches if necessary.
Add the shallots and mushrooms and cook, stirring, for 2 to 3 more minutes or until shallots just start to soften.
Sprinkle the flour over, stir, and cook an additional 1 minute, stirring constantly.Add the broth, wine, bay leaf, and salt and pepper.
Cover skillet and turn heat down as low as possible. Simmer for about 1 to 1 1/4 hours or until the pork is tender.
About 15 minutes before serving, add the Ugli fruit segments, cover the skillet again, and finish cooking.
Serve over a bed of mixed brown and wild rice for a complete meal.
Serves 4 to 6.