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Glazed Pork Medallions

“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


  • 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


  • 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.
Nutrition Facts
4 ounce-weight: 200 calories, 5g fat (2g saturated fat), 79mg cholesterol, 231mg sodium, 9g carbohydrate (7g sugars, 0 fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1/2 fruit, 1/2 fat.
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  • homemadewithlove
    Jun 23, 2019

    My family enjoyed this entree. Served with steamed broccoli as pictured in my book and baked potatoes. Sauce would be good on chicken.

  • Deana Sims
    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.

  • s_pants
    Jul 8, 2013

    No comment left

  • carolynconner
    Jun 25, 2013

    No comment left

  • TeresaWitt
    Dec 15, 2012

    This was very easy to make and quite tasty.

  • katlaydee3
    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.

  • j_kwallace
    Feb 7, 2012

    No comment left

  • AlabamaStoneThrower
    Sep 22, 2010

    No comment left

  • Nancy65757
    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!

  • juliejasumback
    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.