Pork Medallions In Orange Sauce Recipes

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PORK MEDALLIONS IN ORANGE SAUCE



Pork Medallions in Orange Sauce image

"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

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

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 WITH ORANGE SAUCE



Pork Medallions with Orange Sauce image

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

1/4 cup all-purpose flour
Coarse salt and ground pepper
1 1/2 pounds pork tenderloin, trimmed, and sliced on the bias into 1/2-inch-thick medallions
1 to 2 tablespoons olive oil
1 small clove garlic, minced
3/4 cup fresh orange juice (about 3 oranges)
1 tablespoon fresh lemon juice
1 tablespoon capers, drained and rinsed (optional)

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 CRANBERRY SAUCE



Pork Medallions with Cranberry Sauce image

Birthdays, promotions and anniversaries don't always happen on the weekend, so it's nice to have a few quick and special weeknight recipes like this one on hand. Our tasters were impressed by the tangy and smoky flavors we found in such a simple-to-prepare entree. -Catherine Higgins, Bountiful, Utah

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 pork tenderloin (1 pound), cut into 1-inch slices
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup whole-berry cranberry sauce
2 tablespoons barbecue sauce
1 tablespoon water
2 garlic cloves, minced
1/2 teaspoon Chinese five-spice powder

Steps:

  • Sprinkle pork with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in batches over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm., Add the cranberry sauce, barbecue sauce, water, garlic and five-spice powder to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until thickened. Serve with pork.

Nutrition Facts : Calories 190 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 198mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

PAN FRIED PORK MEDALLIONS WITH CREAMY WINE SAUCE



Pan Fried Pork Medallions with Creamy Wine Sauce image

Tender, juicy pork medallions are served with a creamy wine sauce to create a mouthwatering meal. This whole recipe comes together in just about 20 minutes!

Provided by Mary Younkin

Categories     Main Course

Time 20m

Number Of Ingredients 10

1 1/2 pounds pork tenderloin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1/3 cup white wine
1/2 teaspoon chicken base
1/2 cup heavy cream
1/2 teaspoon cornstarch
1 dash paprika
2 teaspoons chopped fresh Italian parsley

Steps:

  • Slice the pork tenderloin into 1-inch medallions and lightly sprinkle each side with salt and pepper. Warm a large stainless skillet over medium-high heat. Add the oil and when it is shimmering, add the pork to the skillet. Let the pork cook without touching it for 3 minutes. Set a plate next to the stove along with a piece of foil to cover the pork.
  • Use a metal spatula to get underneath each one and flip them over. Don't worry if they stick a bit. Cover with a lid and cook for 3 minutes. Lift each medallion with the spatula and transfer to the waiting plate. Cover lightly with foil to keep warm.
  • Place the empty skillet back on the stove over medium heat. Add the wine to the hot skillet and use a spatula to scrape up the little browned bits of meat and deglaze the pan. Add the chicken base, whisk to combine, and cook for about 2 minutes.
  • In a small cup, whisk the cornstarch, and paprika into the cream until smooth. Add the cream into the saucepan slowly, whisking until combined. Continue cooking over medium heat, stirring constantly until it thickens slightly, about 1 minute. Pour the sauce over the pork, sprinkle with parsley, and serve. Enjoy!

Nutrition Facts : Calories 387 kcal, Carbohydrate 1 g, Protein 35 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 151 mg, Sodium 451 mg, ServingSize 1 serving

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

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

1 tbsp olive oil
600g pork medallions
2 tbsp unsalted butter
2 banana shallots , thinly sliced
250g chestnut mushrooms , sliced
1 garlic clove , crushed
1 tbsp plain flour
100ml madeira or sherry
400ml chicken stock
4 sprigs thyme
½ tbsp wholegrain mustard
100ml double cream
mashed potato and wilted greens, to serve

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

PORK MEDALLIONS WITH CHOCOLATE-ORANGE SAUCE



Pork Medallions With Chocolate-Orange Sauce image

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

2 lbs pork tenderloin
salt
pepper
4 tablespoons olive oil, divided
1 cup orange juice
1 teaspoon ginger, freshly grated
1 ounce bittersweet chocolate, chopped

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.

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