Herbed Orange Pork

I loooooove recipe short cuts.

Heck, I love any kind of short cut if it saves me time.

Take laundry for example.  I don't see much value in turning the clothes right-side-in before I fold them.  Maybe next time around they'll go on inside-out and come off the right way again.  Totally not kidding.

Most of the time I squeeze from the middle of the toothpaste tube.  Not my finest quality but we make it work.

And loading the dishwasher?  My brain isn't wired for the critical spatial thinking involved in proper and efficient dish placement.  That's a job for a man.  A.K.A. maybe we'll no longer have to share this chore if I keep the frustration level high enough.

I know.  Good wife-ing. (Don't give me that look!)

But short cuts in the kitchen can be a Type A dinner cook's best friend.  Mark my awkward word placement.  Your future self will thank you!

I came across this recipe for orange-infused pork tenderloin with creamy white beans and herbs, and it sounded like a dream but also originally called for dried beans and a 3-hour stove-top simmer.

Um, no can do.  I ain't got that kind of time (or command of the English language when incredulous).

But thank the world for canned short cuts (like beans!) that can be added at the last minute and simply heated through to absorb the rich flavors in a small fraction of the time.  Rather than toss the recipe aside due to the complexity and time-required, one short cut put this on our table in 30 minutes, and the result was a delicious and healthy mid-week meal.

Dinner was inhaled, angels sang, and no one knew the blessed difference. 

Herbed Orange Pork
Adapted from The Wednesday Chef
Yields 4 servings

2 tbs extra virgin olive oil
1 lb pork tenderloin, cut into 2-inch chunks
1 medium onion, finely chopped
3 cloves garlic, minced (I used bottled minced garlic.  Short cut!)
1 red pepper, finely chopped
1 tsp paprika
1/4 tsp ground cloves (optional)
Zest of an orange
1/2 c dry red wine
1/4 c fresh orange juice
1 15-oz can canellini beans, rinsed and drained
1 tbs fresh rosemary, chopped
Pinch red chili flakes

Heat the oil in a large skillet over medium-high heat, and add the pork.  You might have to do this in 2 batches so you don't overcrowd the skillet.  Saute the pork until evenly browned on all sides, about 5 minutes.  Remove and set aside.

Add the onion, garlic, and pepper to the skillet.  Saute over low heat until soft.

Stir in the paprika, cloves (if using), and orange zest, and let cook for 30 seconds.  Stir in the orange juice and wine, scraping the bottom of the pan as it sizzles.  Let this cook down for 2 minutes.

Return the pork to the pan, and add the beans, rosemary, salt/pepper, and chili flakes.  Bring to a boil, then cover and reduce the heat to low.  Simmer for about 10 minutes.

Serve the pork on top of the beans, and spoon with the sauce.

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