Show Subscription Form




Pork Medallions in Orange Sauce Recipe
Pork Medallions in Orange Sauce Recipe photo by Taste of Home

Pork Medallions in Orange Sauce Recipe

Read Reviews (7)
4.71 7
Publisher Photo
“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.”
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 4 servings

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

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.

Directions

  1. In a small bowl, combine the orange juice, sherry or broth, ketchup, corn syrup and orange peel; 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. Yield: 4 servings.
Originally published as Pork Medallions in Orange Sauce in Light & Tasty February/March 2008, p21

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.

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

Reviews for Pork Medallions in Orange Sauce(7)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 12, 2012

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?

MY REVIEW
Reviewed Jan. 12, 2012

This was very good and so easy.

MY REVIEW
Reviewed May. 21, 2009

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

MY REVIEW
Reviewed May. 19, 2009

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.

MY REVIEW
Reviewed Feb. 7, 2009

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

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT