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Pork Medallions in Orange Sauce

Total Time

Prep: 15 min. Cook: 25 min.

Makes

4 servings

“This pork recipe is my family's favorite dinner," writes Diane Zalewski of Freehold, New Jersey. "My children absolutely love it and there are never any leftovers. I garnish with orange slices and parsley.”
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Ingredients

  • 1/2 cup orange juice
  • 1/4 cup sherry or reduced-sodium chicken broth
  • 2 tablespoons ketchup
  • 1 tablespoon light corn syrup
  • 1 teaspoon grated orange zest
  • 1 pork tenderloin (1 pound), cut into 1/2-inch slices
  • 1/4 to 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 teaspoons canola oil

Directions

  1. In a small bowl, combine the orange juice, sherry or broth, ketchup, corn syrup and orange zest; set aside.
  2. Flatten pork to 1/4-in. thickness; sprinkle with rosemary, salt and pepper. In a large nonstick skillet, brown pork in oil. Remove and keep warm.
  3. Pour juice mixture into the skillet, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is reduced to 1 cup. Return pork to the pan; cover and simmer for 4-5 minutes or until tender.

Nutrition Facts

3 ounce-weight: 194 calories, 6g fat (1g saturated fat), 63mg cholesterol, 289mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

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