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)
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
How to Make It
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.
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.
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.
This recipe was good, fast and easy! Oddly enough, it was a recipe for which I already had everything. I added some green peas but I think snow peas or snap peas would be better. It was spicy! Not too spicy but there was definitely a kick.
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