- 1 lb pork tenderloin cut into 1/8 inch slices
- 1 ripe plantain cut into inch slices
- 1 tsp orange zest
- 1 tbs vegetable oil
- 1 cup orange juice
- 1 shallot minced
- 1 tsp pepper
- 2 tbs lime juice
- 1 tsp salt
- 1 tbs fresh chopped cilantro
- 1 tsp corn starch
Marinate pork in orange peel, orange juice, cilantro, salt and pepper for 30 minutes in refrigerator. Remove pork from marinade. Stir cornstarch and salt into marinade reserves.
Heat oil in skillet over medium high temperature. Add pork and stir for 5 minutes. Stir in plantain and shallots. Cook until brown, stirring occasionally.
Stir in marinade until slightly thick.
8 grams carbohydrates, 15 grams protein, 5 grams fat, 137 calories