A deliciously elegant entree that's just half an hour away-it may seem hard to believe, but it's true! Michele Flagel of Shellsburg, Iowa treats tender pork to a sweet and savory sauce that has a hint of Asian flavor.
- 1 pork tenderloin (3/4 pound)
- 1/8 teaspoon salt
- 3 tablespoons reduced-sugar orange marmalade
- 1 teaspoon cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon minced fresh gingerroot
- Dash crushed red pepper flakes
- Cut pork into 1-in. slices and flatten to 1/4-in. thickness; sprinkle with salt.
- In a large nonstick skillet coated with cooking spray, cook pork in batches over medium-high heat until meat is tender. Reduce heat to low; return all meat to the pan. Combine the remaining ingredients; pour over pork and turn to coat. Heat through. Yield: 2 servings.
Originally published as Glazed Pork Medallions in Cooking for 2 Summer 2009, p24
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Glazed Asian Pork Medallions
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review