Pork with Orange sauce

One of the benefits of butchering your own pork loin is having pork cubes.  

A pork loin is one of the most inexpensive ways to stretch your protein dollar.   It is not hard with a sharp knife to cut it into enough meat for severe allergic meals.    Usually you can get ....starting from    Each end....pork cubes, a roast, and pork chops from the middle.   (Center cut) .

Working both ends against the middle....

1. Cut the ends that slope off and cut into cubes.  This can be in a stew, pot pie, or cooked and served over rice or mashed potatoes. 
2. Now cut a roast from each end leaving enough for pork chops.   
3. Cut the remaining center section into pork chops .  How many youn will get depends on how thick you want your chops.  
4. Any extra meat that may be along the side can be ground up for sausage.  

I digress.....on to Pork with Orange sauce. 

Ingredients: 

2 large carrots 

1 cup rice

3/4 pound of pork cut into 1/2 inch cubes 

1 T olive oil, or enough to fry the meat. 

1 large orange 

1 small onion 

2 tsp Dijon mustard 

Salt and pepper 

• Peel and cut 2 large carrots into coins.   Boil in saucepan until tender. 
• Cook 1 cup of rice in the insta pot with 1 cup of chicken stock.  
• Season pork with salt and pepper. In skillet, brown pork with a little olive oil.   Cook about 4 minutes, turning as you go until pork is browned on both sides. 

Add sliced onion and cook an additional 4-5 minutes or until pork is done and no longer pink.  

• Remove pork from pan.
• Deglaze the pan with the juice from 1 orange , the peel and 2 tsp Dijon mustard.   
• Return pork to pan.   
• Serve with carrots and rice.