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


Oxmoor House

Recipe Summary

10 mins
23 mins
33 mins
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)


Ingredient Checklist


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.

  • 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.


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.