March 20, 2011

Mandarin Orange Pork Medallions

I made this recipe to go with the new casserole I was trying out.   It's pretty straight-forward... pork tenderloin medallions served up with a sweet and savory orange sauce.  It is pretty easy to make and doesn't require a lot of prep time, and the result is a delicious main course.

There's really not a lot else to say about this recipe.  If tender, moist pork smothered in a tasty fruit sauce sounds good to you, you might want to try it out.

Mandarin Orange Pork Medallions

yield = 4 servings

1 1/2 - 2    pounds pork tenderloins
2               tablespoons canola oil
                 salt and pepper, to taste
2/3            cup orange juice
1/3            low-sodium chicken broth
2               teaspoons cornstarch
1               large shallot, minced
2               teaspoons minced garlic
1/4            teaspoon crushed red pepper flakes
1               can (15 ounces) mandarin orange slices, drained

Remove any silverskin and excess fat from the tenderloins.   Pat them dry with paper towels, then slice into 1/2 inch thick slices.  Pound slices until 1/4 inch thick and season on both sides with salt and pepper.
Mix orange juice, chicken broth and cornstarch in a small bowl.  Set aside.

Heat canola oil in a large skillet over medium-high heat until shimmering.  Cook the pork medallions in batches, making sure to not crowd them too much.  Cook until browned (about 2 minutes), then flip and brown on the other side.  Transfer cooked medallions to a platter, cover with foil and repeat until all the pork medallions have been cooked.

Add the shallot, garlic and red pepper flakes and cook until fragrant, 30 to 45 seconds.  Add mandarin orange slices and cook one minute, then add the orange juice mixture.  Cook until thickened, about one minute, then spoon orange sauce over port medallions and serve.

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