Pork Medallions with Spicy Orange-Sesame Sauce

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.

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)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 340
  • Calories from fat: 21%
  • Fat: 8.1g
  • Saturated fat: 1.8g
  • Protein: 23.9g
  • Carbohydrate: 41.1g
  • Fiber: 0.7g
  • Cholesterol: 63mg
  • Iron: 2.7mg
  • Sodium: 193mg
  • Calcium: 16mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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