- 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
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Pork Medallions in Orange Sauce
"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?"
"This was very good and so easy."
"How does one reduce a scant cup of liquid to one cup and in 15 minutes yet???"
"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."
"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"