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Pork Medallions in Orange Sauce

Total Time

Prep: 15 min. Cook: 25 min.

Makes

4 servings

“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.”
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Ingredients

  • 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 zest
  • 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

Directions

  1. In a small bowl, combine the orange juice, sherry or broth, ketchup, corn syrup and orange zest; 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.

Nutrition 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.

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Reviews

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Average Rating:
  • muffbear74
    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
    Jan 12, 2012

    This was very good and so easy.

  • deeinmaryland
    May 21, 2009

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

  • dpartis
    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
    Feb 7, 2009

    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

  • JGillard
    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.

  • janetlopez
    Jan 22, 2009

    No comment left

  • ptcruiser4
    Jan 20, 2009

    No comment left

  • Cyndi1
    Jan 19, 2009

    QuestionDirections 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!

  • Kanya
    Jan 15, 2009

    No comment left