Orange and Garlic Pork Tenderloin Medallions

Orange and Garlic Pork Tenderloin Medallions
Orange and Garlic Pork Tenderloin Medallions. Diana Rattray
  • 29 mins
  • Prep: 10 mins,
  • Cook: 19 mins
  • Yield: 4 to 6 Servings
Ratings

These garlic and orange flavored pork tenderloin medallions are an easy preparation, and they are ready in less than 30 minutes.

Orange juice, garlic, and green onions get together to make up the tasty glaze for these pork tenderloin medallions. The pork is browned and then baked to perfection with the flavorful orange and garlic glaze.

Pork tenderloin is a lean, mild cut, and it cooks quickly. It becomes dry if cooked too long, so check the meat after it's been in the oven for about 15 minutes. If the medallions are very thin, it may take less time.

What You'll Need

  • 2 pork tenderloins, cut in 1-inch slices
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • Dash black pepper, or to taste
  • 2 to 3 tablespoons extra virgin olive oil
  • 1 cup orange juice
  • 1/2 teaspoon dried leaf basil
  • 2 tablespoons brown sugar
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder
  • 6 to 8 green onions, thinly sliced

How to Make It

  1. Heat oven to 350 F.
  2. Slice pork tenderloins into 1-inch rounds; using the heel of your hand or a rolling pin, flatten each slice slightly. 
  3. Combine flour, salt and pepper; coat pork pieces with the mixture.
  4. In a large skillet, heat the olive oil over medium-high heat. Saute the pork slices for about 2 minutes on each side, or until browned. Combine remaining ingredients and pour over the pork (If your skillet is not ovenproof, put the pork in a baking dish first).
  1. Transfer the pan to the oven and bake, uncovered, for 15 to 20 minutes, until the sauce mixture is reduced and slightly thickened and the pork has a glazed appearance.

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