Pork Medallions With Chocolate Orange Sauce Food

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PORK MEDALLIONS IN ORANGE SAUCE



Pork Medallions in Orange Sauce image

This is an adaption of recipe that was printed in TOH Light and Tasty, February/March. Serve this on top of rice to absorb the delicious orange sauce. Hope you enjoy.

Provided by PaulaG

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 -1 1/2 lb pork tenderloin
seasoning salt, to taste
1/2 cup orange juice
1/4 cup chicken broth
2 tablespoons ketchup
1 tablespoon honey
1 teaspoon orange zest
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon arrowroot (optional)

Steps:

  • Preheat oven to 425 degrees, season the pork tenderloin with seasoning salt, place in roasting dish and place in preheated oven; back for 20 to 25 minutes or until meat thermometer registers 160 degrees.
  • Remove meat from oven and cover with foil, allow to stand while making sauce.
  • In a small skillet, add the juice, broth, ketchup, honey and orange zest; bring to a boil, reduce heat and simmer for 10 to 15 minutes or until liquid is reduced by half.
  • Slice the pork in 1/4 inch slices, add to sauce with the rosemary and simmer for 4 to 5 minutes or until meat is nicely glazed.
  • If desired, mix the 1/4 teaspoon arrowroot starch in a small amount of water and add to sauce to thicken slightly.

PORK MEDALLIONS



Pork Medallions image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 14

2 pork tenderloins (about 1 pound each)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3/4 cup teriyaki sauce
1/4 cup apple cider vinegar
1/4 cup ginger sauce
1/4 cup orange juice
2 cloves garlic, minced
4 tablespoons olive oil
1 medium red onion, coarsely chopped
1/4 cup honey
1/4 cup orange marmalade
1/4 cup tomato-vegetable juice, such as V8
2 oranges

Steps:

  • Sprinkle the pork with salt and pepper. In a baking dish, mix 1/2 cup of the teriyaki sauce together with the cider vinegar, ginger sauce, orange juice and garlic. Add the pork and coat well with the marinade. Cover and refrigerate for 3 hours or up to 24 hours.
  • The next day, preheat the oven to 350 degrees F.
  • Heat the olive oil in a large, heavy skillet. Remove the tenderloins from the marinade and put them in the hot oil. Sear on all sides, then return the pork to the baking dish with the marinade. Add the chopped red onion to the skillet, saute until translucent, then add it to the baking dish. Cover the baking dish loosely with foil and bake for 20 minutes.
  • In a small bowl, mix together the remaining 1/4 cup teriyaki sauce along with the honey, marmalade, and tomato-vegetable juice. When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat. Pour the honey sauce into these slits and over the meat. Slice the unpeeled oranges into 1/4-inch crosswise pieces and arrange the slices on the top and sides of tenderloins. Return the meat to the oven and bake, uncovered, until the orange slices begin to curl, about 15 additional minutes. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve.

PORK MEDALLIONS WITH ORANGE-ROSEMARY SAUCE



Pork Medallions With Orange-Rosemary Sauce image

Make and share this Pork Medallions With Orange-Rosemary Sauce recipe from Food.com.

Provided by Mimi Bobeck

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb pork tenderloin
1/2 teaspoon pepper
1/4 teaspoon salt
2 teaspoons olive oil, divided
cooking spray
1 tablespoon instant minced garlic
1/2 cup dry red wine
1/2 teaspoon dried rosemary, crumbled
2 tablespoons tomato paste
3/4 cup fat-free chicken broth
1/4 cup orange juice

Steps:

  • Trim fat from pork, and cut crosswise into 1 inch thick pieces.
  • Place each piece between 2 sheets of heavy-duty plastic wrap;.
  • flatten each piece to 1/2 inch thickness using a meat mallet or rolling pin.
  • Sprinkle both sides of pork with pepper and salt.
  • Heat 1 tsp oil in a 9 inch cast iron skillet coated with cooking spray over medium-high heat.
  • Add pork; cook 3 minutes on each side or until done.
  • Remove pork from pan; set aside.
  • Heat 1 tsp oil in pan.
  • Add garlic; saute 45 seconds.
  • Stir in wine and rosemary, scraping pan to loosen browned bits.
  • Add tomato paste; cook 2 minutes.
  • Stir in broth and orange juice; cook until thick (about 6 minutes).
  • Serve pork with sauce.

PORK MEDALLIONS WITH CHERRY PORT SAUCE



pork medallions with cherry port sauce image

Make and share this pork medallions with cherry port sauce recipe from Food.com.

Provided by chia2160

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup ruby port
1/2 cup dried cherries
4 teaspoons raspberry jam
1 teaspoon Dijon mustard
2 lbs pork tenderloin, sliced into 16 medallions
1 tablespoon canola oil
salt and pepper
1 tablespoon butter
fresh parsley (to garnish)

Steps:

  • combine the first 4 ingredients heat oil in a skillet.
  • sprinkle pork with salt and pepper and saute for 5 minutes on each side, in batches, until cooked through, set aside.
  • add port mixture to pan and scrape up browned bits.
  • bring to a boil and cook for 3-5 minutes until reduced to 1/2 cup.
  • remove from heat and whisk in butter.
  • serve sauce over pork, garnish with fresh parsley.

ORANGE-GINGER PORK MEDALLIONS



Orange-Ginger Pork Medallions image

Make and share this Orange-Ginger Pork Medallions recipe from Food.com.

Provided by Brookelynne26

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup fresh orange juice
1 teaspoon cornstarch
2 tablespoons peanut oil
1/4 cup finely chopped shallot
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 cup chicken broth
1 tablespoon soy sauce
2 pork tenderloin, each cut crosswise into 6 slices (1 pound each)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon unsalted butter

Steps:

  • In a small bowl, stir together 2 tablespoons orange juice and cornstarch until smooth. Set aside.
  • In a medium saucepan over medium-high heat, heat 1 tablespoon oil. Add shallots, ginger, garlic, and red pepper flakes; cook, stirring frequently, until shallots are light golden, about 3 minutes. Add remaining orange juice, broth, and soy sauce. Bring to a boil; boil until reduced to 1 cup, about 6 minutes. Whisk in cornstarch mixture; boil 1 minute. Remove saucepan from heat and set aside.
  • Place pork slices cut side down on work surface and flatten slightly with the palm of your hand to make medallions. Sprinkle with salt and pepper.
  • In a 12-inch nonstick skillet over medium-high heat, melt butter with remaining 1 tablespoon oil. Add pork and cook in batches until browned and cooked through, 4 to 5 minutes per side. Transfer pork to a platter.
  • Add sauce to skillet with drippings; place skillet over medium-high heat. Bring sauce to a boil, stirring to scrape up any brown bits. Stir in juices from pork on platter. Remove skillet from heat and add pork slices to skillet, turning to coat with sauce.

Nutrition Facts : Calories 292.5, Fat 12.6, SaturatedFat 4, Cholesterol 114.5, Sodium 513.1, Carbohydrate 6.9, Fiber 0.2, Sugar 3.6, Protein 36.1

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