The Recipe: Pork Medallions *Amanda*

2 Tbs                Minced Garlic

1/4 cup             Ginger sauce

1/4 cup             Orange juice

2 (1 Lb)            Pork tenderloins

4 Tbs                Olive oil

1 med               Red onion, coursley chopped

1/4 cup             Teriyaki sauce

1/4 cup             V8 juice

1/4 cup             Honey

1/4 cup             Orange marmalade

2                       Oranges

*The day before*

Mix the teriyaki marinade, vinegar, garlic, ginger sauce, and orange juice. Pour this mixture over the tenderloins in a rousting pan.Cover and refigerate overnight.

*The day of*

Preheat oven to 350° F. Heat the olive oil ina heavy skillet. Remove the tenderloins from the marinade and put them, along with the chopped onion, in the hot oil. Sear the meat on all sides. Return the pork and onion to the marinade in the roasting pan. Cover loosely wih foil and bake for 20 minutes.

Mix the teriyaki sauce, V8 juice, honey, and orange marmalade. When the 20 minutes are up, remove the pork from the oven, remove foil, and with a very sharp knife cut deep slits into the meat. Pour the honeysauce into the slits and over the meat. Slice the unpeeled oranges into 1/4″ crosswide peices and arrange on the top and sides of the tenderloins. Return the meat to the oven and bake, uncovered, for an additional 15 minutes, or until the orange slices begin to curl. Remove from oven and let stand for 10 minuted before slicing into medallions. Transfer to a platter to serve.

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2 Comments (+add yours?)

  1. milesapartheartstogether
    Jul 27, 2012 @ 21:41:59

    This turned out really well. So good, and I normally don’t just love pork! I used a different cut and topped with green onions. The leftover sauce in the pan was great for dipping. I wish I would have thought to make some noodles, because it would have been really good for that, too. Jeremy says I need to give this one 4 stars, only because nothing could ever be as good as his mom’s clam chowder! –Brik

    Reply

  2. milesapartheartstogether
    Aug 07, 2012 @ 00:36:45

    We all loved this recipe. There were absolutely NO leftovers. We used the sauce as gravy for mashed potatoes, and that was amazing. I think it would also be good as a dipping sauce for sourdough bread. There are many options. We gave this dish 5 stars.

    *Amanda*

    Reply

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