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Pork Medallions in Orange Sauce

Pork Medallions in Orange Sauce
“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.”
4 ServingsPrep: 15 min. Cook: 25 min.

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
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  • 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.
© Taste of Home 2013

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Pork Medallions in Orange Sauce (continued)

Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013