Pork Medallions In Orange Sauce Recipes

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PORK MEDALLIONS WITH MANDARIN ORANGES & CRANBERRIES



Pork Medallions With Mandarin Oranges & Cranberries image

I like this recipe for the flavours of orange and cranberries I like this recipe for the flavours of orange,cranberries and spices. Also this serves a large quantity or it can be reduced to serve less. Nice for a dinner party. Cook time is approx. as it depends on how long it takes to reduce the sauce.

Provided by Rinder

Categories     < 4 Hours

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

6 tablespoons unsalted butter
1/3 cup olive oil
24 good-size pork medallions
salt & freshly ground black pepper
6 garlic cloves, minced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 teaspoon cinnamon
1/8 teaspoon clove
1/3 cup dark brown sugar
1 (1 ounce) can mandarin orange, liquid reserved
1 1/2 cups marsala wine
1 1/2 cups cranberries or 1 1/2 cups cranberry sauce
rosemary sprig, for garnishing

Steps:

  • In a large saute pan over medium high heat, melt half the butter in all of the olive oil.
  • Season pork with the salt and pepper.
  • Saute the pork for 10-12 minutes on each side until well browned and cooked through. (This can be done in batches).
  • Remove and keep warm in a 200°F oven.
  • Melt remaining butter in the pan& add the garlic, rosemary, cinnamon, cloves, brown sugar and 1/3 cup of the mandarin orange liquid.
  • Simmer, stirring for a few seconds, then add the Marsala, bring to a boil.
  • Boil until the sauce is reduced by about half and thickened.
  • Lower heat to medium.
  • Add cranberries, cook until they burst (1-2 minutes). Add mandarin oranges.
  • Salt and pepper to taste.
  • Heat thoroughly and spoon sauce over medallions.
  • Garnish with sprigs of rosemary and serve.

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

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.

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 APRICOT-ORANGE SAUCE



Pork Medallions With Apricot-Orange Sauce image

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

1 tablespoon olive oil, divided
1 (1 lb) pork tenderloin, cut into 8 (1-inch-thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup thinly sliced onion
1/2 cup dried apricot, sliced
1/2 cup reduced-sodium fat-free chicken broth
2 tablespoons fresh orange juice
2 teaspoons bottled minced garlic
1/8 teaspoon black pepper
1 tablespoon chopped fresh flat-leaf parsley

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

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