Orange-Braised Pork Filling for Quesadillas

Name: Orange-Braised Pork Filling for Quesadillas
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: Mexican
Ingredients: 8 oz center-cut pork loin; coarse salt; freshly ground black pepper; 1 tbsp vegetable oil; 1 small small onion, thinly sliced lengthwise; 1 orange orange zest; 1 orange fresh orange juice; ¼ cup golden raisins; 2 cup chicken stock; 1 tbsp white-wine vinegar; 1 tbsp honey; ¼ tsp fresh thyme leaves; ¼ tsp ground cumin

Recipe GLPR6cebc41ebe239c

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Mexican

Main Course

60 min

165 cal

Servings: 6

Stovetop

SNAP eligible

Tender pork loin braised in a fragrant orange sauce with golden raisins, thyme, and cumin. This vibrant filling is perfect for quesadillas and other Mexican-inspired dishes. The citrus and warm spices create a balanced, slightly sweet and savory flavor profile that's naturally dairy-free and gluten-free.

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Ingredients

8 oz center-cut pork loin

coarse salt

freshly ground black pepper

1 tbsp vegetable oil

1 small small onion, thinly sliced lengthwise

1 orange orange zest

1 orange fresh orange juice

¼ cup golden raisins

2 cup chicken stock

1 tbsp white-wine vinegar

1 tbsp honey

¼ tsp fresh thyme leaves

¼ tsp ground cumin

Directions

Season the pork loin generously on all sides with coarse salt and freshly ground black pepper.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the seasoned pork loin and sear for 3 to 4 minutes per side until a golden-brown crust forms. Remove the pork from the pot and set aside on a plate.
In the same pot, add the sliced onion and cook over medium heat for 2 to 3 minutes, stirring occasionally, until the onion is softened and translucent.
Return the seared pork to the pot. Add the orange zest, orange juice, golden raisins, chicken stock, white-wine vinegar, honey, fresh thyme leaves, and ground cumin. Stir gently to combine and bring the liquid to a simmer.
Reduce heat to medium-low, cover the pot partially, and simmer for 25 to 35 minutes, until the pork is fork-tender and reaches an internal temperature of 165°F when measured with a meat thermometer at the thickest point.
Remove the pork loin from the braising liquid and transfer to a cutting board. Let rest for 5 minutes.
Using two forks or your hands, shred the cooked pork into bite-sized pieces. Return the shredded pork to the pot with the braising liquid and stir to coat evenly. Taste and adjust seasoning with salt and pepper as needed.
Use the warm orange-braised pork filling immediately for quesadillas, or allow it to cool to room temperature before storing.

Comments

Grocery List Plus Editorial Staff4.5

This is an honest weeknight recipe with a real flavor payoff and all ingredients available at any Charlotte chain—no special stops needed. The stated 60 minutes is fair for the actual braising and assembly, though you'll want to budget 10 more minutes for browning the pork and letting it rest before shredding. At roughly $2–2.50 per serving, it's the pork loin that drives cost, but that's a conventional protein and often on sale at Harris Teeter or Kroger. The filling reheats beautifully and works as a second-night taco or burrito filling, which makes the yield stretch further in practice.