Orange juice gives pork that unique flavor combo of sweet and sour. Freshly squeezed is best.  I’ve made this Caribbean/Asian inspired recipe on several occasions and it never fails to please the palate.

1 cup fresh orangejuice

1 tsp. cornstarch

2 Tbsp. peanut oil

¼ cup finely chopped shallots

2 Tbsp. minced peeled fresh ginger

2 garlic cloves, minced

¼ tsp. (or more) red pepper flakes

½ cup chicken broth

1 Tbsp. soy sauce

2 1-pound pork tenderloins, each cut crosswise into 6 slices

½ tsp.  salt

¼ tsp. freshly ground pepper

1 Tbsp. butter

In a small bowl, stir together 2 Tbsp. orange juice and cornstarch until smooth.  Set aside.

In a medium saucepan over medium-high heat, heat 1 Tbsp. oil.  Add shallots, ginger, garlic and red pepper flakes; cook, stirring frequently, until shallots are light golden, about 3 minutes.  Add remaining orange juice, broth and…