Pork Medallions in Orange Sauce

Name: Pork Medallions in Orange Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings.
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

7 reviews

Test Kitchen Approved

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.”

Pork Medallions in Orange Sauce Recipe photo by Taste of Home

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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

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

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.

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