Asian Pork Medallions

Photo: Karry Hosford

Serve with steamed sugar snap peas and sliced carrots.

Yield: 4 servings (serving size: 2 pork medallions and 1 tablespoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 30%
  • Fat: 6.2g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 24.1g
  • Carbohydrate: 7.7g
  • Fiber: 0.1g
  • Cholesterol: 74mg
  • Iron: 1.5mg
  • Sodium: 401mg
  • Calcium: 14mg


  • Cooking spray
  • 1 pound pork tenderloin, trimmed and cut crosswise into 8 pieces
  • 1/2 teaspoon salt
  • 1 tablespoon bottled minced garlic
  • 1 tablespoon bottled ground fresh ginger
  • 2 teaspoons dark sesame oil
  • 1/2 cup water
  • 2 tablespoons orange marmalade
  • 1 teaspoon low-sodium soy sauce


  1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt. Combine garlic, ginger, and oil in a large bowl. Add pork; toss to coat. Add pork to pan; sauté 3 minutes on each side or until done. Remove pork from pan; keep warm.
  2. Add water and remaining ingredients to pan; bring to a boil. Reduce heat; simmer 3 minutes. Spoon sauce over pork.
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