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Orange-Ginger Pork Medallions Recipe

Ingredients

How to make it

  • 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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The Cook

chihuahua Sonoma County, USA

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