This is a very quick easy and healthy dish. It has a great flavor or a sweet orange glaze with a tang of white wine and the a bit of spice. It is perfect for just a quick weekday dinner or for entertaining quests.
I love to serve this with a simple brown rice cooked in chicken or vegetable broth for additional flavor and finished with some simpled chopped scallions. Also, I enjoy oven roasted vegetables in foil pouches such as green beans or asparagus.
- Yields: Serves 4
- Difficulty: Easy
- Total: 35-40 minutes
- Active: 20
- 1 – 1/2 lb pork tenderloin cut into 1″ medallions
- 1 teaspoon each salt and pepper
- 1 teaspoon dried thyme
- 1 cup flour
- 1 cup orange marmalade
- 1 cup white wine (chardonnay or chablis is fine)
- 1/2 teaspoon ginger
- 1 small onion thin sliced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon brown sugar
- 1 tablespoon fresh thyme
- 3 tablespoons butter (1 to saute the pork and 1 for the sauce)
- 2 tablespoons olive oil
- First you need to cut the pork into 1″ medallions, then with either a meat mallot or the palm of your hand press down on each medallion to slightly flatten. Personally I like to use just a piece of saran wrap or wax paper of top and my meat mallot. Just a few hits is all you need. This just makes the meat a bit more tender. In a large baggie add the flour, dried thyme, salt and pepper. Add each medallion and shake the bed until they are covered. Shake off extra flour.
- In a large skillet add oil and butter and heat to medium high. Saute the pork just 2-3 minutes per side until golden brown. If you are not sure when they are done, use a meat thermometer. I like to remove them when they readh 155. (160 is the desired temp) however, they will continue to cook once remove. Remove from pan and set aside while you make the sauce.
- In the same pan as you cooked the pork, add a little additional butter and saute the onion for 3 minutes until soft on medium heat. Add the wine to deglaze the pan, then add the red pepper flakes, ginger and cook another 2 minutes. Then add the marmalade, brown sugar and thyme, stir and cook just a minute to heat up.
- Serve the pork medallions with the orange sauce.