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Pork Medallions with Spicy Orange-Sesame Sauce

Oxmoor House
Prep time 10 mins
Cook time 23 mins
Yield 4 servings (serving size: 2 pork medallions, 1/2 cup rice, 2 tablespoons marmalade sauce, 2 tablespoons green onions, and 1/4 teaspoon toasted sesame seeds)
Toasting sesame seeds releases their wonderful nutty flavor. Simply heat the seeds in a nonstick skillet over medium heat, shaking the pan occasionally until the seeds darken and become fragrant.


  • 2/3 cup uncooked jasmine rice
  • 1 1/2 cups water
  • 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 8 slices
  • 1/4 teaspoon salt
  • 1/2 cup orange marmalade spread (such as Polaner All Fruit)
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon bottled minced garlic
  • 2 teaspoons dark sesame oil
  • 3/4 teaspoon red pepper flakes
  • 1 teaspoon olive oil
  • 4 green onions, diagonally sliced
  • 1 teaspoon toasted sesame seeds

Nutrition Information

  • calories 340
  • caloriesfromfat 21 %
  • fat 8.1 g
  • satfat 1.8 g
  • protein 23.9 g
  • carbohydrate 41.1 g
  • fiber 0.7 g
  • cholesterol 63 mg
  • iron 2.7 mg
  • sodium 193 mg
  • calcium 16 mg

How to Make It

  1. Combine rice with 1 1/2 cups water in a medium saucepan. Bring to a boil, stirring once. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.

  2. While rice cooks, place each pork slice between 2 sheets of heavy-duty plastic wrap; pound each slice to a 1/2-inch thickness using a meat mallet or small, heavy skillet. Sprinkle evenly with salt; set aside. Combine orange marmalade and next 4 ingredients in a bowl, stirring with a whisk until smooth.

  3. Heat olive oil in a large skillet over medium-high heat. Add pork; cook 1 1/2 minutes on each side or until golden brown. Add marmalade mixture, and simmer 6 minutes or until pork is done. Serve pork and sauce over rice, and sprinkle with green onions and sesame seeds.

Oxmoor House Healthy Eating Collection