Orange Pork with Watercress Rice
Ingredients
- 1 cup jasmine rice
- Kosher salt and freshly ground pepper
- 3 cups coarsely chopped watercress, plus sprigs for serving
- 3 tablespoons safflower oil
- 1 ¼ pounds pork tenderloin, cut into ¾-inch pieces and patted dry
- ½ cup finely julienned peeled ginger (from a 2 ½-inch piece)
- 2 tablespoons minced garlic (from 4 to 6 cloves)
- ⅔ cup orange marmalade
- 2 tablespoons fish sauce, such as nam pla
- 3 tablespoons fresh lime juice
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