As soon as I saw this picture/recipe on Our Life in the Kitchen, I knew I had to make it. Immediately. It took me about 4 days to actually get around to it, but this one wasn’t going on the back-burner for long!! I mean, the name alone is enticing, but the picture that accompanied the post made my mouth water. It’s been a long week in the T household, with some medical procedures/follow-ups, and I’ve been waiting to fix this meal until she could actually eat it and enjoy it. I wanted to make a nice meal that could be enjoyed and kick off the transition back into “normal” life.
You see, this month has been a rough one for my bestie. Back in August she found out that she had a cancerous nodule in her throat and on August 30th she had to have her thyroid and lymph nodes removed. Last week she had 2 surgeries on her eye, and then Monday she had to take an iodine radiation pill as a follow-up to her surgery. This in turn left her terribly sick for 2 days and she couldn’t keep anything down. Her tastebuds have been a little jacked from the iodine, so when she is able to eat, nothing seems to taste right. Add on top of all that, that she has a sweet little 6-month-old baby boy that she couldn’t pick up after either surgery, and who had to go stay with Grandma during the radiation week – and you have a woman whose life has been turned upside down.
She and Mr. T have been kind enough to let me stay with them during my transition into my own apartment and single life, so I want to do what I can to help out around the house. The biggest contribution I can give right now is helping with the little one, and cooking. While not the same situation by any stretch of the means, I remember how hard it was for me when I got braces a couple of years back and I couldn’t eat anything normal for a couple of months. Not being able to eat, or eat the foods I loved made life very unpleasant. She’s had so much to deal with, and then not being able to eat on top of it all…I wanted to make her a meal as she begins to transition back to normalcy that she could enjoy.
The pork had a good citrus flavor (I believe the marinating process is important for this one!!) and I could definitely taste the rum in the sauce, but it wasn’t overpowering. Overall the flavors worked very well together and I will definitely be making this again!
Pork in Citrus-Rum Sauce
Source: Our Life in the Kitchen
Orange, zest and juice
Orange Juice, a few tablespoons
Thyme, 1 teaspoon or a couple of fresh sprigs
Creole Seasoning, 1 teaspoon
Olive Oil, 2-3 tablespoons
- Orange Juice, 1 1/2 cups
- Chicken Stock or Broth, 1 cup
- Garlic, 2 or 3 cloves
- Brown Sugar, 1/2 cup
- Crushed Red Pepper Flakes or Creole Seasoning, just a dash
- Dark Rum, 1/3 cup
- Cream, 1/3 cup