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.
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.
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- 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
- 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.
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