Recipe

Orange-ginger Pork Medallions Recipe

	Chihuahua / All my dishes 1 year, 10 months ago Another easy and great recipe I found back in 1996. Good Housekeeping Magazine. It is so good! Use fresh ginger if possible. I serve this with white fluffy rice. (Garnish rice with orange peel!) Prep:10m Cook:10m Servings:4	Chihuahua
	pork

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Ingredients

1 Pork Tenderloin (about 1 pound)

2 medium Oranges

3 t vegetable oil

1 T grated, peeled Gingeroot

3 Green Onions, sliced

Directions

Cut pork tenderloin crosswise into 1/4-inch-thick pieces. With meat mallet or rolling pin, pound each piece to a 1/2-inch-thick medalion.

From 1 orange, grate peel and squeeze 1/2 C juice. Slice remaining orange into 1/2-inch-thick slices; cut each slice in half. Set aside.

In non-stick 12-inch skillet, heat 2 t vegetable oil over medium-high heat. Add pork medallions; sprinkle with 1/4 t salt. (optional) Cook about 5 minutes or until pork just loses its pink color throughout, turning medallions once. Remove pork to plate.

In same skillet, in 1 t vegetable oil, cook ginger, green onions and grated orange peel until green onions are lightly browned and tender, 2 to 3 minutes. Add orange slices and juice to skillet; cook 1 minute. Return pork medallions to skillet; heat through.

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