Fresh Tangerines

With the incredibly short tangerine season quickly coming to a close, this recipe is a perfect way to capitalize on this in-season treat! Rich in Vitamin C, folate and beta-carotene, tangerines take this easy everyday meal to a whole new level! A variant of the Mandarin orange, tangerines seem to originate from China where they have been popularly cultivated for over 3,000 years! Although not seedless, they have a little more kick than their clementine or Satsuma cousins, making them much more suitable to steal the spotlight in a main course! 

Serve with steamed rice and grilled asparagus for a delicious, quick and easy seasonal meal!

Pork Medallions with Spicy Tangerine Sauce

Ingredients

• 5 tangerines
• 3 teaspoons gf Asian style chile sauce
• 1 Tablespoon unsalted butter
• 1 Tablespoon olive oil
• 4 boneless pork loin chops
• Salt and freshly ground black pepper

Directions

Squeeze the juice from 4 tangerines (you should get about 1/2 cup). In a small bowl, combine the tangerine juice and the chile sauce; set aside.

Season the pork chops with salt and freshly ground black pepper. Heat the butter and oil in a large skillet over medium high heat. Add the pork chops and cook for about 5-6 minutes per side or until browned and cooked through. Transfer pork chops to a plate and tent with foil to keep warm. 

Peel the remaining tangerine. Add the tangerine slices to the skillet and cook over medium high heat, turning once, until browned on both sides, about 1 minute. Transfer to a plate. Add the tangerine-chile mixture to the skillet and bring to a boil, scraping up any browned bits on the bottom of the pan. Simmer until the liquid reduces and thickens slightly, about 3 minutes.

Return the pork and any accumulated juices on the plate to the pan and turn the chops to coat with the glaze. To serve, top the pork chops with the browned tangerine slices and spoon sauce over the top.

- Kelsey Ganes

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