Pork Medallions with Spicy Orange-Sesame Sauce

Pork Medallions With Spicy Orange-Sesame Sauce Recipe
Oxmoor House
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.


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)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 23 Minutes

Nutritional 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


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


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.

Jennifer Cofield,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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