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.”
Reviews
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?
This was very good and so easy.
How does one reduce a scant cup of liquid to one cup and in 15 minutes yet???
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.
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
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.
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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!
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