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 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
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 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 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
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
PORK CHOPS WITH ORANGE SAUCE
Tangy orange flavors the marinade and sweet sauce that dress up these tender and juicy chops. Add mashed potatoes or rice and a simple side salad for a fuss-free supper. Mary Chandler - Grand Tower, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first seven ingredients. Pour a scant 1 cup into a large bowl. Add pork chops; turn to coat. Cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for sauce., Drain and discard marinade. On a lightly oiled grill rack, grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine cornstarch and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.
Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 451mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE
A lovely pork tenderloin with a hint of orange. Great for a fall night! You can use brown sugar in place of the honey if you prefer.
Provided by Love2cook2
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
- Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
- Remove the cover and allow the meat and juices to stand for 10 minutes.
- To serve, slice the meat and drizzle with pan juices.
- If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 315.6 calories, Carbohydrate 48.3 g, Cholesterol 63.2 mg, Fat 4.4 g, Fiber 0.7 g, Protein 22.1 g, SaturatedFat 1.5 g, Sodium 283.8 mg, Sugar 45.5 g
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