Glazed Asian Pork Medallions Recipe

5 2 3
Glazed Asian Pork Medallions Recipe
Glazed Asian Pork Medallions Recipe photo by Taste of Home
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Glazed Asian Pork Medallions Recipe

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5 2 3
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

5 ounce-weight: 237 calories, 6g fat (2g saturated fat), 95mg cholesterol, 243mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

  • 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
  1. Cut pork into 1-in. slices and flatten to 1/4-in. thickness; sprinkle with salt.
  2. 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

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Reviews forGlazed Asian Pork Medallions

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MY REVIEW
jetluvs2cook User ID: 1675049 260203
Reviewed Jan. 24, 2017

"Very good! I did not have the orange marmalade, so used peach jam instead! Delicious!!"

MY REVIEW
mewolcott412 User ID: 875327 185591
Reviewed Jan. 16, 2011

"This is an excellent, low fat entree, bursting with flavor. You cannot go wrong making this. Make sure you use fresh ginger. The powdered will not cut it here."

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