How To Make Orange-Ginger Pork Medallions
Enjoy the sweet and sour combination of orange juice and fresh ginger soothing through pork tenderloin slices with these hearty pork medallions.
Serves:
Ingredients
- 1cuporange juice,fresh
- 1tspcornstarch
- 2tbsppeanut oil
- ¼cupshallots,finely chopped
- 2tbspfresh ginger,peeled and minced
- 2garlic clove
- ¼tspred pepper flakes
- ½cupchicken broth
- 1tbspsoy sauce
- 2pork tenderloins
- ½tspsalt
- ¼tspfreshly ground pepper
- 1tbspunsalted butter
Instructions
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In a small bowl, stir together 2 tablespoons of orange juice and cornstarch until smooth. Set aside
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In a medium saucepan over medium-high heat, heat 1 tablespoon of oil. Add the shallots, ginger, garlic, and red pepper flakes, then cook, stirring frequently for about 3 minutes until shallots are lightly golden.
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Add the remaining orange juice, broth, and soy sauce. Bring to a boil, then boil for about 6 minutes until reduced to 1 cup.
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Whisk in the cornstarch mixture, then boil for 1 minute. Remove saucepan from heat and set aside.
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Place the pork slices cut side down on the work surface and flatten slightly with the palm of hand to make medallions. Sprinkle with salt and pepper.
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In a 12-inch nonstick skillet over medium-high heat, melt butter with the remaining 1 tablespoon of oil. Add pork and cook in batches for 4 to 5 minutes per side until browned and cooked through. Transfer pork to a platter.
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Add the sauce to skillet with drippings, then place the skillet over medium-high heat. Bring the sauce to a boil, stirring to scrape up any brown bits. Stir in the juices from the pork on a platter.
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Remove skillet from heat and add pork slices to skillet, turning to coat with sauce.
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Serve warm, and enjoy!
Nutrition
- Calories: 295.95kcal
- Fat: 12.73g
- Saturated Fat: 4.05g
- Trans Fat: 0.14g
- Monounsaturated Fat: 5.00g
- Polyunsaturated Fat: 2.53g
- Carbohydrates: 7.45g
- Fiber: 0.42g
- Sugar: 4.38g
- Protein: 36.08g
- Cholesterol: 115.11mg
- Sodium: 458.40mg
- Calcium: 21.97mg
- Potassium: 814.22mg
- Iron: 1.92mg
- Vitamin A: 20.98µg
- Vitamin C: 21.66mg
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