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

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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.”
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 4 servings


  • 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 ounce-weight: 194 calories, 6g fat (1g saturated fat), 63mg cholesterol, 289mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.


  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

Light-Bodied Red Wine

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

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muffbear74 User ID: 209131 100439
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?"

maryvandorin User ID: 1430948 156757
Reviewed Jan. 12, 2012

"This was very good and so easy."

deeinmaryland@yahoo.com User ID: 3308049 209751
Reviewed May. 21, 2009

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

dpartis User ID: 1064816 112124
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."

Cyndi1 User ID: 99883 173026
Reviewed Feb. 7, 2009


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.

JGillard User ID: 5707247 156756
Reviewed Jan. 22, 2009

"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."

Cyndi1 User ID: 99883 104377
Reviewed Jan. 19, 2009


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!"

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