Glazed Pork Medallions Recipe
- 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
- 1. 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. Yield: 4 servings.
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.
Reviews for Glazed Pork Medallions
"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."
"This was very easy to make and quite tasty."
"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."
"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!"
"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."
"I would like to try this recipe, but I wonder if there is any way to sub for ground ginger. Seems expensive to buy the amount you must buy when you will use so little. Anybody know the answer?"