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.

Jennifer Cofield
Recipe by Oxmoor House October 2006

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Oxmoor House

Recipe Summary

prep:
10 mins
cook:
23 mins
total:
33 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)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

340 calories; calories from fat 21%; fat 8.1g; saturated fat 1.8g; protein 23.9g; carbohydrates 41.1g; fiber 0.7g; cholesterol 63mg; iron 2.7mg; sodium 193mg; calcium 16mg.