Pork Medallions in Orange Sauce

5.0(7)

This is an adaption of recipe that was printed in TOH Light and Tasty, February/March. Serve this on top of rice to absorb the delicious orange sauce. Hope you enjoy.

by PaulaG·published 2008-02-23

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Pork

Servings

4 serving(s)

Total time

prep 15 min

Calories / serving

177 kcal

Ingredients (10)

serves

1 -1 1/2 lb pork tenderloin
seasoning salt, to tastesalt
1/2 cup orange juiceorange-juice
1/4 cup chicken brothchicken-broth
2 tablespoons ketchupketchup
1 tablespoon honeyhoney
1 teaspoon orange zestorange
1/2 teaspoon dried rosemary, crushedrosemary
1/4 teaspoon saltsalt
1/4 teaspoon arrowroot (optional)

Instructions (5 steps)

01Preheat oven to 425 degrees, season the pork tenderloin with seasoning salt, place in roasting dish and place in preheated oven; back for 20 to 25 minutes or until meat thermometer registers 160 degrees.
02Remove meat from oven and cover with foil, allow to stand while making sauce.
03In a small skillet, add the juice, broth, ketchup, honey and orange zest; bring to a boil, reduce heat and simmer for 10 to 15 minutes or until liquid is reduced by half.
04Slice the pork in 1/4 inch slices, add to sauce with the rosemary and simmer for 4 to 5 minutes or until meat is nicely glazed.

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Rich recipe — supports nutrition-aware planning.