CHEF JEFF — ONE BYTE AT A TIME: Orange-Glazed Pork MedallionsKeep lean meats juicy with a tasty sauce.
By: Herald Staff Report,
Keep lean meats juicy with a tasty sauce.
Orange-Glazed Pork Medallions
¼ cup orange marmalade
1 tablespoon horseradish
½ tablespoon Dijon-style mustard
¾ pound pork tenderloin
1 teaspoon canola oil
Salt and freshly ground black pepper
Mix marmalade, horseradish and mustard and set aside. Remove visible fat from pork. Starting at thick end, slice into 1-inch pieces until meat starts to narrow at tail end. Leave this end whole. It will be about 3 inches long. Cut tail in half. Flatten medallions with flat side. Heat oil in nonstick skillet over medium-high heat. Brown meat 2 minutes. Turn and brown second side 2 minutes. Spoon marmalade mixture over pork. Lower heat. Continue to cook pork 1 minute. Add salt and pepper to taste. Serve pork over rice with sauce spooned on top.
Yield: Serves 2.
Approximate nutritional analysis per serving: 320 calories, 6.2 grams fat, 108 milligrams cholesterol, 36 grams protein, 29 grams carbohydrates, 0.4 grams fiber, 162 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.