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Orange-Glazed Pork Medallions
from Cook's Country June/July 2010 Ingredients
- 1/3 cup orange marmalade
- 2 Tbsp orange juice
- 1 Tbsp hot sauce
- 2 pork tenderloins (1 1/2 to 2 lbs total) cut crosswise into 1 1/2-inch pieces
- salt and pepper
- 2 Tbsp vegetable oil
- 2 Tbsp finely chopped fresh chives or scallion greens
Directions
- Whisk marmalade, juice, and hot sauce in small bowl.
- Pat pork dry with paper towels and season with salt and pepper.
- Heat oil in large skillet over medium-high heat until just smoking. cook pork until well browned all over, about 10 minutes.
- Reduce heat to medium. Add marmalade mixture and cook, turning pork occasionally, until meat registers 145 degress, 3 to 5 minutes.
- Transfer pork to platter and sprinkle with chives.
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