Curried Pork Medaillons



6 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 258
Caloriesfromfat 20 %
Fat 5.7 g
Satfat 1.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.4 g
Carbohydrate 25.2 g
Fiber 0.0 g
Cholesterol 83 mg
Iron 0.0 mg
Sodium 78 mg
Calcium 0.0 mg


2 teaspoons reduced-calorie margarine
2 medium-size firm bananas, peeled and cut into 1/2-inch-thick slices
1/2 teaspoon ground cinnamon
2 (3/4-pound) pork tenderloins
Vegetable cooking spray
1 1/4 cups unsweetened orange juice, divided
3/4 cup thinly sliced green onions
1 medium-size sweet red pepper, cut into thin strips
1 1/2 teaspoons cornstarch
1/4 cup plus 2 tablespoons raisins
1 teaspoon curry powder
1/2 teaspoon ground cumin


Melt margarine in a large nonstick skillet over medium-high heat. Add banana and cinnamon; saute 5 minutes or until golden, tossing gently. Transfer to a bowl, and keep warm.

Partially freeze tenderloins; trim fat from tenderloins. Cut tenderloins diagonally across grain into 1/4-inch-thick slices. Coat skillet with cooking spray. Place over medium-high heat until hot. Add half of pork, and cook 3 minutes on each side or until pork is lightly browned. Remove pork from skillet. Drain; set aside, and keep warm. Repeat procedure with remaining pork slices. Wipe drippings from skillet with a paper towel.

Combine 2 tablespoons orange juice, green onions, and red pepper in skillet; stir well. Cook over medium-high heat, stirring constantly, 2 minutes or until vegetables are tender.

Combine cornstarch and remaining 1 cup plus 2 tablespoons orange juice, stirring until smooth. Add cornstarch mixture to vegetable mixture in skillet; stir well. Add raisins, curry powder, and cumin. Bring to a boil; reduce heat, and simmer, stirring constantly, 1 minute. Return pork to skillet, and simmer an additional 3 to 4 minutes or until pork is tender, stirring frequently. Serve with banana slices.

Light and Luscious,

Oxmoor House

January 1994
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