Name: Mexican Pork Steaks with Orange Bitters
Ingredients: 6 lg Oranges; divided use; 1 tb Orange bitters; or substitute Angostura bitters, see note; 48 oz Pork tenderloin; trimmed and cut into 6-oz portions; 1 ts Chili powder; 1 ts Dijon mustard; 3 dr Tabasco sauce; 1/4 ts Ground cinnamon; Chopped fresh cilantro; for garnish

I learned early on that to be “set apart” is not a punishment; it is not an attempt on God’s part to deprive us or to condemn us to a cheerless, joyless lifestyle. It is a priceless privilege – it is a call to belong, to be cherished, to enter into an intimate love relationship with God Himself, much as a groom declares his intent to set his bride apart from all other women to be his beloved wife; to fit into the grand, eternal plan of our redeeming God for this universe; to experience the exquisite joys and purposes for which we were created; to be freed from all that destroys our true happiness.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Meats, Web or emai	8	servings

INGREDIENTS

6	lg	Oranges; divided use
1	tb	Orange bitters; or substitute Angostura bitters, see note
48	oz	Pork tenderloin; trimmed and cut into 6-oz portions
1	ts	Chili powder
1	ts	Dijon mustard
3	dr	Tabasco sauce
1/4	ts	Ground cinnamon
		Chopped fresh cilantro; for garnish

INSTRUCTIONS

Ready in less than 45 minutes.
Grate the rind and squeeze the juice from 4 of the oranges. Add the bitters
to the liquid. Slice the other 2 oranges crosswise into 8 slices (or one
per portion), discarding both ends.
Sprinkle the meat with the chili powder. Put the meat into a heated
nonstick stillet with a lid and cook until brown on both sides. Pour the
orange juice over the meat and sprinkled with the mustard, tabasco and
cinnamon. Cover and simmer for 20 minutes. Add half the orange slices and
cook for another 5 minutes.
To serve, arrange one portion of pork on a dinner plate. Place an orange
slice on each piece. Pour sauce over them. Garnish with cilantro or herb of
choice.
Makes 8 portions, each 245 cals, 6g total fat, 21%cff [2g Sat fat; 111mg
cholesterol; 98mg sodium; 3g fiber]
ACCOMPANIMENTS: SALSA - made by chopping raw tomatoes with raw white onion
and sprinkling liberally with chopped fresh cilantro, salt and pepper.
Offer warm flour tortillas and/or hot cooked rice.
BOOK: Eating Meat & Staying Healthy, Josephine Bacon (1987 Barrons) ISBN
0-8120-5865-8 MAIL: kitpath@earthlink.net 1999-Jan
NOTES : There are three kinds of oranges: the eating orange, juice orange
and bitter orange used for cooking. Orange bitters are made from the peel
of the "bitter orange," a variety grown mostly in Seville and Sicily.
Orange bitters is hard to find outside of New York. You could substitute
Angostura bitters or omit this ingredient from the recipe.  You could also
improvise by mixing orange liqueur with the basic spices: cardamom, caraway
and coriander seed. Bitters are colored with burnt sugar (caramel). Another
alternative is to use the juice and zest of  the Naranja Agria, or sour
orange, available in hispanic markets in the Americas.
Recipe by: Josephine Bacon
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Jan 09,
1999, converted by MM_Buster v2.0l.

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