INGREDIENTS

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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