Glazed Pork Medallions Recipe
Glazed Pork Medallions Recipe photo by Taste of Home

Glazed Pork Medallions Recipe

Publisher Photo
“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.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 pork tenderloin (1-1/4 pounds)
  • 1/4 teaspoon salt
  • 1/3 cup reduced-sugar orange marmalade
  • 2 teaspoons cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon minced fresh gingerroot
  • 1/8 teaspoon crushed red pepper flakes

Nutritional Facts

4 ounces cooked pork equals 200 calories, 5 g fat (2 g saturated fat), 79 mg cholesterol, 231 mg sodium, 9 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1/2 fruit, 1/2 fat.

Directions

  1. Cut pork into 1-in. slices and flatten to 1/4-in. thickness; sprinkle with salt. Cook pork in batches over medium-high heat in a large nonstick skillet coated with cooking spray until 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: 4 servings.
Originally published as Glazed Pork Medallions in Quick Cooking November/December 2005, p55

Nutritional Facts

4 ounces cooked pork equals 200 calories, 5 g fat (2 g saturated fat), 79 mg cholesterol, 231 mg sodium, 9 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1/2 fruit, 1/2 fat.

Light-Bodied Red Wine

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

Reviews for Glazed Pork Medallions

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 2, 2013

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.

MY REVIEW
Reviewed Dec. 15, 2012

This was very easy to make and quite tasty.

MY REVIEW
Reviewed Mar. 5, 2012

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.

MY REVIEW
Reviewed Nov. 18, 2009

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!

MY REVIEW
Reviewed Nov. 18, 2009

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.

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