Glazed Pork Medallions
“After my husband was told to lower his cholesterol, he was sure he’d never taste good food again,” writes Michele Flagel of Shellsburg, Iowa. “He was so surprised by this entree, which proves you don’t have to eat fish every night to keep fat down.”
Reviews
My family enjoyed this entree. Served with steamed broccoli as pictured in my book and baked potatoes. Sauce would be good on chicken.
This recipe was delicious!! The sauce from the pork goes great over rice. I did change it a bit and used peach perseveres instead of orange, but I will make this again and again.
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This was very easy to make and quite tasty.
This was delicious. I served it over white rice with fresh pineapple on the side. By the way; in response to the person concerned about the cost of the fresh gingerroot. I paid 94 cents for two fairly large pieces.
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You can freeze the fresh ginger. Just wrap well and place in a plastic bag then peel and grate just what you need while frozen and return remaining ginger to the freezer. I always keep a little bagged piece of ginger in the freezer and use it whenever a recipe calls for ground ginger. You will not believe the difference it will make in your pumpkin pie!
1/16 tsp ground for 1/2 tsp fresh...however it tastes slightly different. If you pick through the ginger at the market you can usually find a knob that's fallen off another piece. Look for a one inch piece; easier to peel and then use a grater instead of mincing (faster, easier). Gingerroot is so lightweight I think you'll be surprised at the low cost when it's all said and done.