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Citrus Pork With Charred Brussels Sprouts

Lodge Cast Iron | August 14, 2018

Ready to add a new go-to recipe to your repertoire? We have just the thing. Pair a tender pork loin with crispy brussels for a one-skillet meal that's loaded with zesty, fresh flavor.

Prep Time
10 minutes
Cook Time
45 minutes
Cook it With Our
citrus pork and brussels


  • 1 pound pork loin, thinly sliced into ¼-inch strips
  • 2 tablespoons white sugar
  • ¼ cup rice wine vinegar
  • 1 tablespoon orange juice
  • 3 tablespoons soy sauce, separated
  • 1 teaspoon orange zest
  • 2 tablespoons ginger, grated
  • 1 clove garlic, minced
  • ¼ cup lemon juice
  • 1 ½ tablespoons honey
  • 2-4 tablespoons vegetable oil
  • 1 pound brussels sprouts
  • ¼ teaspoon salt
  • 1 cup mandarin oranges, drained
  • ½ cup cup cashews, toasted
  • ¼ teaspoon red pepper flakes (optional)


  1. Combine sugar, rice vinegar, orange juice, 2 tablespoons soy sauce, orange zest, ginger, and garlic to make marinade. Place sliced pork loin in a large zipper top bag. Add marinade to bag and seal. Mix well with hands. Refrigerate for 30 minutes.
  2. Combine lemon juice, 1 tablespoon soy sauce, and honey to make sauce.
  3. Heat 2 tablespoons of oil until just smoking in a cast iron stir-fry skillet over medium high heat, about 5-7 minutes. Drain pork and pat dry with paper towels. Discard marinade.
  4. Sear pork in 2-3 batches before making the brussels sprouts, approximately 1-2 minutes per side. Add oil as needed. Remove cooked pork from wok. Set aside.
  5. Add halved brussels and cook, tossing occasionally until charred, about 5-7 minutes. Season with salt. Pour in sauce and continue to cook for 3 minutes, tossing to coat.
  6. Add cooked pork, cashews, and oranges, and heat through, stirring to coat, 3-5 minutes. Remove from heat. Serve immediately. 
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Contributed By: Lodge Cast Iron

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