Pork Medallions in Orange Sauce |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
1 -1 1/2 lb pork tenderloin |
seasoning salt, to taste |
1/2 cup orange juice |
1/4 cup chicken broth |
2 tablespoons ketchup |
1 tablespoon honey |
1 teaspoon orange zest |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon salt |
1/4 teaspoon arrowroot (optional) |
Directions:
1. 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.
2. Remove meat from oven and cover with foil, allow to stand while making sauce.
3. 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.
4. 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.
5. If desired, mix the 1/4 teaspoon arrowroot starch in a small amount of water and add to sauce to thicken slightly.
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