What to do when one thing on a plate cooks faster than the others? When I want to get fancy and add fruit juice to a saute pan to braise my meat, the juices from the fruit often caramelize too fast and burn before my meat is ready. What do you in that case? I have thought about half plate sauce and half plate meat, but then I will deglaze charred juices from the meat half will ruin the finished sauce.
You could try adding a little water before the juice, to start the  process of braising and loosening any meat juices from the pan. This would be much less than the volume of juice, but would still lower the surface temperature of the pan in case instant scorching of the juice is your issue. Then when the water has almost gone you can add the juice.