Cran-Orange Pork Medallions |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Talk about versatile recipes! This is a long-time family favorite just as it is, but occasionally, I jazz up the recipe with jalapeno peppers and fresh ginger. Iâve also made it with peach preserves and dried cherries for a delicious change of pace, notes Julie Wesson of Wilton, Wisconsin. Ingredients:
1 pork tenderloin (1 pound), cut into 1-inch slices |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon ground coriander |
1/4 teaspoon pepper |
2 tablespoons olive oil |
1 medium red onion, chopped |
1/2 cup orange marmalade |
1/4 cup orange juice |
1/4 cup dried cranberries |
2 tablespoons balsamic vinegar |
Directions:
1. Flatten pork slices to 1/4-in. thickness. Combine the salt, garlic powder, coriander and pepper; sprinkle over both sides of pork.
2. In a large skillet, saute pork in oil for 3 minutes on each side or until no longer pink. Remove and keep warm.
3. In the same skillet, saute onion in pan juices for 5 minutes or until tender. Stir in the marmalade, orange juice, cranberries and vinegar. Bring to a boil. Reduce heat; return pork to skillet. Simmer, uncovered, for 5 minutes or until sauce is thickened. Yield: 4 servings.
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