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Pork A La Tampa

Fondue.Chef's picture
Ingredients
  Chopped celery 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Cooking oil 3 Tablespoon
  Orange juice 2 Cup (32 tbs)
  Cubed rye bread 4 Cup (64 tbs)
  Cubed cooked pork 3 Cup (48 tbs)
  Thyme 1⁄4 Teaspoon
  Ginger 1⁄4 Teaspoon
  Canned grapefruit sections 8 Ounce, drained (1 Can)
Directions

Cook celery and onion in oil until tender.
Add orange juice and let simmer 5 minutes, stirring occasionally.
Mean while, toast rye bread in a 300° F.
oven until dry but not browned, about 10 minutes.
Add pork and seasonings to orange-juice mixture.
Alternate layers of bread cubes in a buttered 1 1/2-quart casserole.
Bake in a 350° F.oven 20 minutes.
Garnish with grapefruit sections.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork

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