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Pork Medallions in Orange Sauce Recipe

Pork Medallions in Orange Sauce Recipe photo by Taste of Home

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“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.”

This recipe is:

Healthy

Diabetic Friendly

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Pork Medallions in Orange Sauce Recipe

Prep: 15 min. Cook: 25 min.

Yield: 4 Servings

15 25 40

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 peel
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

In a small bowl, combine the orange juice, sherry or broth, ketchup, corn syrup and orange peel; set aside.
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.
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. Yield: 4 servings.

Nutritional Facts 3 ounces cooked pork with 2 tablespoons sauce equals 194 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 289 mg sodium, 10 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Originally published as Pork Medallions in Orange Sauce in Light & Tasty February/March 2008, p21

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Pork Medallions in Orange Sauce

Pork Medallions in Orange Sauce

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Reviewed on Sep. 12, 2012 by muffbear74

I simmered the sauce for the stated amount of time and didn't worry about the amount. The fact that the pork pieces were lightly coated made it seem healhier. I'm not a big fan of corn syrup, has anyone used flour as a thickener instead? Dpartis - did you possibly use a pork roast instead of a tenderloin?

Reviewed on Jan. 12, 2012 by maryvandorin

This was very good and so easy.

Reviewed on May. 21, 2009 by deeinmd

How does one reduce a scant cup of liquid to one cup and in 15 minutes yet???

Reviewed on May. 19, 2009 by dpartis

I am a learning new cook of 72. I alos noted the short amount of liquid, but also have a problen with the tenderloin. It calls for cutting into 1/2 inch slices. then pounding it to 1/4 inch. At the end it calls for letting it rest then slicing into rounds, according to the picture. How did it get into a roll to do this. Something seems to be missing. Mine were flat pieces and cooked dry, unfortunately.

Reviewed on Feb. 07, 2009 by Cyndi1

jgillard,

Thanks for the suggestions. I also added more broth to increase to amount of sauce, but I like your soy sauce idea and will try it next time.

cyndi

Reviewed on Jan. 22, 2009 by jgillard

I added chicken broth to make the liquid a total of 1-1/4 cup. I also added cornstarch to thicken the sauce when it was simmering. I added a teaspoon of soy sauce at the end which made it very good. I will definitely make again.

Reviewed on Jan. 19, 2009 by Cyndi1

Question

Directions call for simmering the sauce 10 to 15 minutes or until reduced to 1 cup. There isn't a cup of liquid in the whole recipe! If the called for 3/4 cup of liquid is simmered for 10 to 15 minutes, you'll end up with less that an half a cup for 4 people. Are the quantities wrong?? Help!