Curried Pork Medaillons

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 258
  • Calories from fat: 20%
  • Fat: 5.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27.4g
  • Carbohydrate: 25.2g
  • Fiber: 0.0g
  • Cholesterol: 83mg
  • Iron: 0.0mg
  • Sodium: 78mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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