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
CRANBERRY PORK MEDALLIONS
This juicy glazed pork is quick and easy to fix, but it tastes so special, everyone will think you fussed. --Maria Brennan, Waterbury, Connecticut
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 3 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, brown pork in oil for 3-4 minutes on each side. Remove and set aside. , In the same skillet, saute the onion, garlic and sugar until onion is caramelized and tender. Stir in the apple juice, cranberry juice, cranberries, mustard and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until sauce is reduced by half., Return pork to pan; heat through. Sprinkle with additional cranberries and rosemary if desired.
Nutrition Facts : Calories 425 calories, Fat 19g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 149mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 31g protein.
5-SPICE PORK STIR FRY WITH MANDARIN ORANGES
Steps:
- For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.
- Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.
- Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. Transfer the pork to a baking sheet to rest for 10 minutes. Reserve 1 1/4 pounds for the stir fry, and reserve the rest for leftovers or another recipe.
- Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.
- For the stir fry: Cook the rice according to the package directions.
- Add 2 tablespoons of the sesame oil to a small saute pan and heat over medium heat until it begins to shimmer; turn off the heat, add the five-spice powder and cool to room temperature.
- Meanwhile, whisk together the soy sauce, vinegar, orange juice, sugar and cornstarch in a small bowl.
- Slice the pork into 1/4-inch rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and season with the sesame oil and five-spice mixture.
- Heat the remaining 1 tablespoon oil over high heat until very hot in a large skillet or wok. Add the peas, onions and bell peppers and stir-fry until the vegetables begin to soften, about 1 minute. Add the ginger and garlic and continue to stir-fry for an additional minute. Finally, add the sliced pork, the soy-vinegar mixture and scallions and continue to cook until the pork has warmed through, 1 to 2 minutes.
- Cook until the sauce thickens, 1 to 2 minutes. Turn off the heat and give it a few more stirs. Serve over the rice and garnish with roasted peanuts and mandarin oranges, if desired.
PORK MEDALLIONS WITH MANDARIN ORANGES & CRANBERRIES
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
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.
MANDARIN PORK CHOPS
These tender and juicy chops from Mary Ann Marino of Bardstown, Kentucky are perfect for a quick and easy weeknight meal. Oranges, cloves and cinnamon give them a wonderful, unique flavor.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 3 tablespoons reserved juice until smooth; set aside. In another small bowl, combine the onions, brown sugar, ketchup, vinegar, mustard, salt, cinnamon, cloves and remaining juice; set aside., In a large nonstick skillet, brown pork chops in butter on both sides. Add onion mixture; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°, turning chops once., Remove pork and keep warm. Discard cloves. Stir cornstarch mixture into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in oranges. Serve with pork chops.
Nutrition Facts : Calories 255 calories, Fat 8g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 384mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 1g fiber), Protein 22g 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
INSTANT POT® ORANGE-CRANBERRY-BALSAMIC PORK LOIN
Succulent pork is cooked quickly in the Instant Pot® with a warm and aromatic sauce. We enjoy this with egg noodles or rice.
Provided by lutzflcat
Categories Meat and Poultry Recipes Pork
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Season pork loin with salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute. Heat olive oil until hot. Add pork loin and brown on each side for a total of about 5 minutes. Remove pork loin and set aside. Add balsamic vinegar to the pot and stir to deglaze, scrapping up all the browned bits.
- Whisk 1/2 cup water and flour together in a small bowl and add to the Instant Pot®, stirring until smooth. Mix in cranberries, orange juice, 1/2 cup water, brown sugar, orange marmalade, jalapeno, 1/2 teaspoon salt, and cloves. Set pork loin on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; Set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove the pork from the pot, cover with aluminum foil, and let meat rest for 5 minutes. Puree the cranberries using an immersion blender until smooth, or leave them whole if you prefer a chunky sauce.
Nutrition Facts : Calories 402.9 calories, Carbohydrate 36 g, Cholesterol 73.4 mg, Fat 17.8 g, Fiber 1.5 g, Protein 24.9 g, SaturatedFat 5.4 g, Sodium 289.9 mg, Sugar 30.2 g
PAMMY'S CRANBERRIES AND MANDARIN ORANGES
This is kinda tasty. We like it warm but can be served chilled. Hubby gives it 4 stars and he doesn't like cranberries. I'm sure you can add the sugar while cooking but this is how I like to do it. I'm guessing on servings.
Provided by Packer Backer Pammy
Categories Fruit
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 2
Steps:
- Wash cranberries.
- Put cranberries in medium saucepan.
- Add juice from mandarin oranges (about 1/2 cup).
- Cut each mandarin orange section 6 times.
- Put the mandarin oranges in with the cranberries.
- Heat to boiling, stirring often.
- After it boils, stir constantly.
- When cranberries are"gone" or"dissolved" remove from heat.
- It will be kinda"thick".
- Put in serving dish, cover and refridgerate.
- When ready to serve, I add 1 1/2 tablespoons sugar and warm in the microwave, stir very well before serving.
Nutrition Facts : Calories 115.4, Fat 0.6, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 29.5, Fiber 6.1, Sugar 19.4, Protein 1.5
PORK MEDALLIONS WITH CRANBERRY STUFFING
Cook up some Pork Medallions with Cranberry Stuffing for dinner using this recipe from My Food and Family. This tasty dish will leave everyone satisfied.
Provided by My Food and Family
Categories 1 Bag, 5 Dinners
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cut each tenderloin crosswise into 6 slices; pound to 1/2-inch thickness. Cook in large skillet sprayed with cooking spray on medium-high heat 3 min. on each side or until browned on both sides.
- Mix dressing and mustard; pour over meat. Cook on low heat 3 min. on each side or until meat is done and sauce is thickened. Meanwhile, prepare stuffing as directed on package, but reducing spread to 1 Tbsp. and adding cranberries to water along with stuffing mix.
- Spoon stuffing onto serving plates. Add meat; top with sauce.
Nutrition Facts : Calories 300, Fat 8 g, SaturatedFat 2 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
MANDARIN MEDALLIONS
A quick way to cook a pork tenderloin that isn't short on flavor.
Provided by Lynette ! @breezermom
Categories Pork
Number Of Ingredients 9
Steps:
- Cut the tenderloin into 8 slices. Place between 2 sheets of wax paper; flatten to 1/2 inch thickness, using a meat mallet or a rolling pin.
- Brown the tenderloin in hot oil in a large skillet over medium-high heat. Remove from the skillet, reserving the drippings in the skillet. Set the tenderloin aside.
- Combine the orange juice and the next 5 ingredients in a bowl; stir well. Add to the drippings; cook over medium hjeat, stirring constantly until mixture is thickened and bubbly.
- Return the tenderloin to the skillet; cover; reduce heat, and simmer 8 minutes or to desired degree of doneness, stirring occasionally. Remove the tenderloin to a serving platter. Spoon the sauce over the tenderloin; top with the oranges.
MANDARIN PORK ROAST
I've taught university-level English for more than 40 years, but cooking is my first love. I especially like to plan and serve elaborate meals for my friends. This spectacular roast is juicy and tender with delightful seasonings and a beautiful glaze. -Grady Walker, Tulsa, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- Combine rosemary, garlic and pepper; rub over roast. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours. , Arrange oranges over roast. Combine glaze ingredients; brush over roast. Bake 30 minutes longer or until a thermometer reads 160°, brushing often with glaze. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 281 calories, Fat 9g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 440mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 1g fiber), Protein 28g protein.
CRANBERRY PORK MEDALLIONS
We LOVE cranberries and this is a favorite recipe of ours. The pork is tender and the sauce is so good. I always serve this with mashed potatoes. This comes from a TOH Dec'00 issue.
Provided by DDW7976
Categories Pork
Time 30m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- In a nonstick skillet, cook pork in oil for 3-4 minutes.
- (Don't overcook) Remove from pan and set aside.
- In the same skillet, saute onion, garlic and sugar until onion is caramelized and tender.
- Stir in apple juice, cranberry juice, cranberries, mustard, and rosemary.
- Bring to a boil.
- Reduce heat; simmer, uncovered for 5-6 minutes or until sauce is reduced by half.
- Return pork to pan and heat through.
- Serve pork topped with sauce.
Nutrition Facts : Calories 246.5, Fat 13.8, SaturatedFat 1.9, Sodium 41.9, Carbohydrate 31.8, Fiber 1.4, Sugar 26.7, Protein 0.6
CRANBERRY-ORANGE PORK CHOPS
Have a great meal with this mouthwatering recipe from Margaret Wilson of Hemet, California. "My family loves the taste of these moist and spicy pork chops," she says. "In a pinch, I've substituted diced drained peaches for the mandarin oranges with equally delicious results."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil on both sides. , Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 288 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 226mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
PORK MEDALLIONS WITH CRANBERRIES AND APPLES
This is very good on a crisp fall night and goes together quickly. Leftovers are good reheated. I got this from a magazine and my husband who isn't a big pork lover really liked it too!
Provided by Susan Dillard
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 7 ingredients in a small bowl and stir well.
- Cut pork crosswise into 8 pieces.
- Flatten each piece to 3/4-inch thick using a meat mallet or rolling pin.
- Coat each piece with flour, shaking off excess.
- Heat 3 teaspoons olive oil in a large non-stick skillet coated with cooking spray over medium-high heat.
- Add pork and saute 2 1/2 minutes on each side or until browned.
- Remove from pan.
- Add 1 teaspoon oil to pan.
- Add onion, cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently.
- Return pork to pan; add juice mixture, apple and cranberries.
- Bring to a simmer, cover and cook 3 minutes or until cranberries pop and pork is cooked through, stirring occasionally.
- Garnich with sage sprigs.
Nutrition Facts : Calories 252.3, Fat 8.8, SaturatedFat 2, Cholesterol 73.8, Sodium 447, Carbohydrate 17.9, Fiber 2.1, Sugar 11.3, Protein 24.7
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