Spicy Orange Pork Medallions
CATEGORIES
INGREDIENTS
  • Cooking Time: 5-10 minutes
  • Servings: 4-6
  • Preparation Time: 20-30 minutes
  • 2/3 c. jasmine rice
  • 1 1/2 c. water
  • 1 lb. pork tenderloin, trimmed of silverskin and cut crosswise into 8 slices
  • salt and pepper to taste
  • 1/2 c. (or more to taste) orange marmalade
  • 2 T. rice wine vinegar
  • 1 T. minced garlic
  • 1 T. dark sesame oil
  • crushed red pepper or chili sauce to taste
  • 1 T. olive oil
  • 4 green onions, sliced
  • 1 t. toasted sesame seeds
DIRECTIONS
  1. Combine rice with water in a medium saucepan. Bring to a boil, stir once, then cover and reduce heat, simmer for 20 minutes or until liquid is absorbed. Remove from heat and fluff with a fork before serving. Meanwhile, put each pork slice in a plastic bag and pound with a meat mallet to a 1/2 each thickness. Salt and pepper meat to taste, set aside. Combine orange marmelade with rice wine vinegar, garlic, sesame oil, and chili sauce or flakes to taste; stir well. Heat oil in a large skillet over medium high heat. Add pork and cook on each side until golden brown. Add marmelade mixture and simmer 5-6 minutes until pork is done. Serve pork and sauce over rice. Garnish with green onions and sesame seeds.
RECIPE BACKSTORY
Our family enjoys Asian inspired pork tenderloin, and this one is a keeper. The recipe is simple enough for busy weeknight meals, but elegant enough for company.