PORK MEDALLIONS WITH ORANGE SAUCE
This citrusy pork dish is a quick and tasty dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a shallow dish, whisk together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place pork slices on a clean work surface, and press with the heel of your hand until each is about 1/3 inch thick. Lightly dredge pork in flour mixture, turning to coat completely; tap off excess.
- In a 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Working in batches so as not to crowd pan, add pork; sear until browned, about 2 minutes per side. Transfer to a platter. Add more oil to skillet, if needed. Cover with foil.
- Add garlic; cook, stirring, until fragrant, about 1 minute. Add capers, if desired, and citrus juices. Bring to a boil, stirring up any browned bits from bottom of pan. Cook until sauce is slightly thickened, 2 to 3 minutes. Season with salt and pepper, as desired. Serve sauce over pork.
Nutrition Facts : Calories 315 g, Fat 13 g, Protein 37 g
PORK MEDALLIONS WITH ORANGE-ROSEMARY SAUCE
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
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 IN ORANGE SAUCE
"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."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- 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 : Calories 194 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 289mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
PORK MEDALLIONS
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 CHERRY SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 22m
Yield 4 servings, serving size: 4 medallions and 2Tbs of sauce
Number Of Ingredients 8
Steps:
- Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.
- Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.
Nutrition Facts : Calories 245 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 92 milligrams, Sodium 380 milligrams, Carbohydrate 31 grams, Protein 8.5 grams
PORK MEDALLIONS WITH DIJON SAUCE
"I lightened up this recipe years ago, and I've been using it ever since," writes Lois Kinneberg. The Phoenix, Arizona reader browns tender pork on the stovetop before swiftly stirring up a succulent sauce.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Cut pork widthwise into 6 pieces; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake to coat. In a large nonstick skillet, brown pork in butter over medium-high heat. Remove and keep warm. , Slice green onions, separating the white and green portions; reserve green portions for garnish. In the same pan, saute white portions for 1 minute. Stir in wine., Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Add milk. Reduce heat; simmer, uncovered, for 1-2 minutes or until slightly thickened. Whisk in mustard. Serve pork with Dijon sauce. Garnish with reserved green onions.
Nutrition Facts : Calories 323 calories, Fat 10g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 516mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
PORK IN ORANGE SAUCE
A hint of orange flavors this tender pork stir-fry with crunchy cashews. Created by our Test Kitchen, it's a colorful combination that makes an everyday meal seem like a special occasion.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine sugar and cornstarch. Stir in the orange juice, ginger, soy sauce and orange zest until blended; set aside. , In a nonstick skillet or wok lightly coated with cooking spray, stir-fry the pork for 4-5 minutes or until no longer pink; remove and keep warm. Add carrots and celery; stir-fry for 2-3 minutes or until crisp-tender. , Stir orange juice mixture; add to vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Stir in cashews.
Nutrition Facts : Calories 282 calories, Fat 9g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 292mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
PORK CHOPS IN ORANGE SAUCE
This is definately comfort food!! The pork is almost casseroled. It is a delicious sweet and tangy recipe that my family LOVES!
Provided by christie
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat pork chops in seasoned flour.
- Heat butter in large frying pan and brown chops well on both sides.
- Arrange in casserole dish.
- Combine sugar, ginger, grated rind and the juice of the oranges and pour over chops.
- Cover and bake at 180º for 45-50 minutes.
- Turn during cooking and add water if necessary.
- NB:- I like to serve these with rice but it is also nice served with salad, coleslaw or winter veggies.
Nutrition Facts : Calories 448.1, Fat 23.9, SaturatedFat 9.6, Cholesterol 152.6, Sodium 161.2, Carbohydrate 14.2, Fiber 1.7, Sugar 9.5, Protein 42.3
PORK MEDALLIONS WITH CHOCOLATE-ORANGE SAUCE
The combination of chocolate and orange flavors is addicting. This recipe is easy enough for weeknight meals; however, has a beautiful presentation for that special dinner party. This recipe is from the February 1996 edition of Delicious Living.
Provided by PaulaG
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse the tenderloins under running water and dry well with paper towels. Trim off any visible fat and silver skin.
- Cut the tenderloins into 1-inch slices and with the flat meat mallet, pound until 3/4 inch thick. Sprinkle the slices with salt and pepper. You should have 24 to 28 slices total.
- Heat 2 tablespoons of the oil in a heavy 12-inch skillet. Add 6 to 7 of the pork slices taking care to crowd or they will not brown properly. Sear one side for 90 seconds or until brown. Turn slices and sear repeat.
- Remove the cooked meat to a warm plate and cover to keep warm. Repeat with additional slices.
- After cooking and removing the second batch of meat, pour in orange juice and scrape up browned bits with a wooden spoon. Pour orange juice mixture into a bowl and reserve.
- Pour the remaining 2 tablespoons oil into skillet and heat. Repeat procedure for third and fourth batches of meat.
- After removing the last batch of meat, return the orange juice to the skillet, scraping up any browned bits with a wooden spoon. Boil the juice until thickened, approximately 3 to 5 minutes.
- Stir in the chocolate and ginger until smooth; add the pork slices and heat through for 1 minute.
- Serve immediately.
PORK MEDALLIONS WITH APRICOT-ORANGE SAUCE
Make and share this Pork Medallions With Apricot-Orange Sauce recipe from Food.com.
Provided by dicentra
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and 1/4 teaspoon pepper.
- Add pork to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.
- Heat remaining 1 teaspoon oil in pan. Add onion to pan; sauté 3 minutes or until tender.
- Stir in apricots, broth, juice, garlic, and 1/8 teaspoon pepper; bring to a boil. Cook 2 minutes or until slightly thickened. Remove from heat; stir in parsley. Serve sauce with pork.
Nutrition Facts : Calories 246.3, Fat 9.7, SaturatedFat 2.6, Cholesterol 74.8, Sodium 350.1, Carbohydrate 15.7, Fiber 1.9, Sugar 11, Protein 24.4
PORK MEDALLIONS
Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
- Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
- Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.
Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
ASIAN PORK MEDALLIONS
When I became serious about losing weight and getting healthy, my kids missed the Chinese delivery that I used to order so frequently. I combined a few recipes to come up with this tasty winner. -Dianne James, Edmond, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix the first six ingredients until blended., In a large skillet, heat oil over medium-high heat. In batches, cook pork 3-4 minutes on each side or until tender; remove from pan., In same skillet, bring sauce mixture to a boil; cook and stir 1-2 minutes or until thickened. Return pork to pan; heat through, turning to coat. If desired, serve with rice and top with green onions.
Nutrition Facts : Calories 202 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 566mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
PORK MEDALLIONS
My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.
Nutrition Facts : Calories 206 calories, Fat 15g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 631mg sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
SAUTEED PORK TENDERLOIN MEDALLIONS WITH FENNEL AND GREEN OLIVES IN ORANGE PAN SAUCE
Steps:
- 1. Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate. 2. Heat oil in pan in which pork was cooked over medium heat, swirling to distribute. Add fennel; sauté until softened and starting to color, about 2 minutes. Add garlic; sauté 1 minute more. Add juice; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high and add stock or broth and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes. 3. Reduce heat to medium; return pork to pan with zest, olives, and parsley, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.
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