Orangegingerporkmedallions Recipes

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PORK MEDALLIONS WITH ORANGE SAUCE

This citrusy pork dish is a quick and tasty dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 8



Pork Medallions with Orange Sauce image

Steps:

  • In a shallow dish, whisk together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place pork slices on a clean work surface, and press with the heel of your hand until each is about 1/3 inch thick. Lightly dredge pork in flour mixture, turning to coat completely; tap off excess.
  • In a 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Working in batches so as not to crowd pan, add pork; sear until browned, about 2 minutes per side. Transfer to a platter. Add more oil to skillet, if needed. Cover with foil.
  • Add garlic; cook, stirring, until fragrant, about 1 minute. Add capers, if desired, and citrus juices. Bring to a boil, stirring up any browned bits from bottom of pan. Cook until sauce is slightly thickened, 2 to 3 minutes. Season with salt and pepper, as desired. Serve sauce over pork.

Nutrition Facts : Calories 315 g, Fat 13 g, Protein 37 g

1/4 cup all-purpose flour
Coarse salt and ground pepper
1 1/2 pounds pork tenderloin, trimmed, and sliced on the bias into 1/2-inch-thick medallions
1 to 2 tablespoons olive oil
1 small clove garlic, minced
3/4 cup fresh orange juice (about 3 oranges)
1 tablespoon fresh lemon juice
1 tablespoon capers, drained and rinsed (optional)

PORK MEDALLIONS WITH CHERRY SAUCE

Provided by Ellie Krieger

Categories     main-dish

Time 22m

Yield 4 servings, serving size: 4 medallions and 2Tbs of sauce

Number Of Ingredients 8



Pork Medallions with Cherry Sauce image

Steps:

  • Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.
  • Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.

Nutrition Facts : Calories 245 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 92 milligrams, Sodium 380 milligrams, Carbohydrate 31 grams, Protein 8.5 grams

1 1/4 pounds pork tenderloin, sliced into 1/2-inch thick medallions
1/2 teaspoon salt, divided
1/4 teaspoon pepper
3 teaspoons olive oil, divided
2 tablespoons chopped shallots
3/4 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 cup dried tart cherries

ORANGE-GINGER PORK CHOPS WITH DUMPLINGS

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10



Orange-Ginger Pork Chops with Dumplings image

Steps:

  • Whisk the orange juice, soy sauce, honey, ginger, garlic and red pepper flakes in a shallow dish. Add the pork and let marinate, turning occasionally, 10 minutes.
  • Preheat the broiler. Place the pork chops on a foil-lined baking sheet. Transfer the marinade to a small saucepan and bring to a simmer over medium-high heat. Cook until reduced by about half, 8 to 10 minutes. Meanwhile, broil the pork until slightly charred and just cooked through, 5 to 7 minutes. Set aside to rest.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings, flat-side down, and cook, undisturbed, until slightly browned, about 3 minutes. Add 1/4 cup water; cover and cook until the water has evaporated and the dumplings are crisp on the bottom, about 3 minutes. Uncover and add the greens; stir until just wilted, 1 minute. Serve with the pork chops and orange sauce.

Nutrition Facts : Calories 621 calorie, Fat 27 grams, SaturatedFat 6 grams, Cholesterol 135 milligrams, Sodium 1221 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 52 grams

1/2 cup orange juice
1/4 cup low-sodium soy sauce
1/4 cup honey
1 teaspoon grated ginger
2 cloves garlic, grated
1/4 teaspoon red pepper flakes
4 bone-in pork rib chops (1/2 inch thick; about 8 ounces each)
2 tablespoons vegetable oil
1 1-pound package frozen vegetable dumplings (about 16)
1 5-ounce package mixed Asian greens (such as tatsoi and mizuna; about 8 cups)

ORANGE-GINGER PORK MEDALLIONS

Make and share this Orange-Ginger Pork Medallions recipe from Food.com.

Provided by Brookelynne26

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13



Orange-Ginger Pork Medallions image

Steps:

  • In a small bowl, stir together 2 tablespoons orange juice and cornstarch until smooth. Set aside.
  • In a medium saucepan over medium-high heat, heat 1 tablespoon oil. Add shallots, ginger, garlic, and red pepper flakes; cook, stirring frequently, until shallots are light golden, about 3 minutes. Add remaining orange juice, broth, and soy sauce. Bring to a boil; boil until reduced to 1 cup, about 6 minutes. Whisk in cornstarch mixture; boil 1 minute. Remove saucepan from heat and set aside.
  • Place pork slices cut side down on work surface and flatten slightly with the palm of your hand to make medallions. Sprinkle with salt and pepper.
  • In a 12-inch nonstick skillet over medium-high heat, melt butter with remaining 1 tablespoon oil. Add pork and cook in batches until browned and cooked through, 4 to 5 minutes per side. Transfer pork to a platter.
  • Add sauce to skillet with drippings; place skillet over medium-high heat. Bring sauce to a boil, stirring to scrape up any brown bits. Stir in juices from pork on platter. Remove skillet from heat and add pork slices to skillet, turning to coat with sauce.

Nutrition Facts : Calories 292.5, Fat 12.6, SaturatedFat 4, Cholesterol 114.5, Sodium 513.1, Carbohydrate 6.9, Fiber 0.2, Sugar 3.6, Protein 36.1

1 cup fresh orange juice
1 teaspoon cornstarch
2 tablespoons peanut oil
1/4 cup finely chopped shallot
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 cup chicken broth
1 tablespoon soy sauce
2 pork tenderloin, each cut crosswise into 6 slices (1 pound each)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon unsalted butter

PORK MEDALLIONS

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 6



Pork Medallions image

Steps:

  • Mix bread crumbs, garlic powder, salt and freshly ground black pepper. Moisten pork medallions with milk, and coat with bread crumb mixture allowing most of the excess to fall away. Add grapeseed oil to the pan over medium-high heat and cook pork leaving each side undisturbed for the first few minutes to allow the caramelization process to begin and prevent the coating from crusting off.

1 cup panko bread crumbs
1 tablespoon garlic powder
Salt and freshly ground black pepper
1 (1 to 1 1/2 pound) pork loin, sliced into medallions and pounded thin
Milk, as needed to moisten pork
2 tablespoons grapeseed oil

PARMESAN PORK MEDALLIONS

Here's one of the best pork medallion recipes I've found. With my own special tweaks, I have served this tender pork countless times for family and friends. It takes very little prep time and adapts easily to serve any number. -Angela Ciocca, Saltsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8



Parmesan Pork Medallions image

Steps:

  • Cut pork into 4 slices; flatten to 1/4-in. thickness. In a large shallow dish, combine the bread crumbs, cheese, salt and pepper. Add pork, 1 slice at a time, and turn to coat. , In a large skillet over medium heat, cook pork in oil until meat is no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add onion to the pan; cook and stir until tender. Add garlic, cook 1 minute longer. Serve with pork.

Nutrition Facts : Calories 220 calories, Fat 9g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 487mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

1/2 pound pork tenderloin
2 tablespoons seasoned bread crumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
Dash pepper
2 teaspoons canola oil
1/4 cup sliced onion
1 garlic clove, minced

GLAZED PORK MEDALLIONS

"After my husband was told to lower his cholesterol, he was sure he'd never taste good food again," writes Michele Flagel of Shellsburg, Iowa. "He was so surprised by this entree, which proves you don't have to eat fish every night to keep fat down."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7



Glazed Pork Medallions image

Steps:

  • Cut pork into 1-in. slices and flatten to 1/4-in. thickness; sprinkle with salt. Cook pork in batches over medium-high heat in a large nonstick skillet coated with cooking spray until tender. Reduce heat to low; return all meat to the pan. Combine the remaining ingredients; pour over pork and turn to coat. Heat through.

Nutrition Facts : Calories 200 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 231mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

1 pork tenderloin (1-1/4 pounds)
1/4 teaspoon salt
1/3 cup reduced-sugar orange marmalade
2 teaspoons cider vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon minced fresh gingerroot
1/8 teaspoon crushed red pepper flakes

PORK MEDALLIONS WITH MANDARIN ORANGES & CRANBERRIES

I like this recipe for the flavours of orange and cranberries I like this recipe for the flavours of orange,cranberries and spices. Also this serves a large quantity or it can be reduced to serve less. Nice for a dinner party. Cook time is approx. as it depends on how long it takes to reduce the sauce.

Provided by Rinder

Categories     < 4 Hours

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13



Pork Medallions With Mandarin Oranges & Cranberries image

Steps:

  • In a large saute pan over medium high heat, melt half the butter in all of the olive oil.
  • Season pork with the salt and pepper.
  • Saute the pork for 10-12 minutes on each side until well browned and cooked through. (This can be done in batches).
  • Remove and keep warm in a 200°F oven.
  • Melt remaining butter in the pan& add the garlic, rosemary, cinnamon, cloves, brown sugar and 1/3 cup of the mandarin orange liquid.
  • Simmer, stirring for a few seconds, then add the Marsala, bring to a boil.
  • Boil until the sauce is reduced by about half and thickened.
  • Lower heat to medium.
  • Add cranberries, cook until they burst (1-2 minutes). Add mandarin oranges.
  • Salt and pepper to taste.
  • Heat thoroughly and spoon sauce over medallions.
  • Garnish with sprigs of rosemary and serve.

6 tablespoons unsalted butter
1/3 cup olive oil
24 good-size pork medallions
salt & freshly ground black pepper
6 garlic cloves, minced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 teaspoon cinnamon
1/8 teaspoon clove
1/3 cup dark brown sugar
1 (1 ounce) can mandarin orange, liquid reserved
1 1/2 cups marsala wine
1 1/2 cups cranberries or 1 1/2 cups cranberry sauce
rosemary sprig, for garnishing

ORANGE-GINGER PORK CHOPS

Basting chops with this tangy sauce makes them extremely tender and savory. My family requests this dish for the terrific taste. I make it for them often because it's on the lighter side. -Lynette Randleman of Buffalo, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12



Orange-Ginger Pork Chops image

Steps:

  • In a large saucepan, cook ginger and garlic in oil for 1 minute; remove from the heat. Stir in the sherry or broth, honey, soy sauce, sesame seeds, orange zest and hot pepper sauce. Pour 1/2 cup into a small bowl; set aside. Pour remaining marinade into a large bowl; add pork chops. Turn to coat; cover and refrigerate for at least 1 hour., Meanwhile, in a small saucepan, combine cornstarch and water until smooth; add reserved marinade. Bring to a boil; cook and stir for 1 minute or until thickened., Drain and discard marinade from pork. On a lightly oiled grill rack, grill chops, covered, over medium heat for 4-5 minutes on each side; basting occasionally with sauce or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with remaining sauce.

Nutrition Facts : Calories 243 calories, Fat 9g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 501mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

4 teaspoons minced fresh gingerroot
1 garlic clove, minced
1 tablespoon canola oil
1/2 cup sherry or chicken broth
1/4 cup honey
1/4 cup reduced-sodium soy sauce
1 tablespoon sesame seeds
1 tablespoon grated orange zest
3/4 teaspoon hot pepper sauce
4 bone-in pork loin chop (6 ounces each)
1 teaspoon cornstarch
2 tablespoons water

ORANGE AND GINGER GRILLED PORK TENDERLOIN

This is an easy recipe perfect for a special dinner. The leftovers make wonderful sandwiches the next day. Serve this with your favorite mashed potatoes.

Provided by cookiedog

Categories     Pork

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11



Orange and Ginger Grilled Pork Tenderloin image

Steps:

  • To make the marinade: Combine the orange juice, vinegar, ginger, and orange zest in a small bowl.
  • Put the pork tenderloins in a shallow pan and pour the marinade over them. Refrigerate for 4 to 6 hours.
  • To make the Orange-Ginger Sauce: Melt the marmalade in a small pan. Add the ginger, soy sauce, cider vinegar, and mustard, stirring to combine; keep warm.
  • Prepare the grill with a medium-hot fire.To gauge the heat, hold your hand palm down about 4 inches above the grill. If you can hold it there for only 5-6 seconds it means you have a medium hot fire.
  • Remove the meat from the marinade and season it with salt and pepper. Grill, turning at least once, until an instant-read thermometer inserted in the center of the meat reads 150F, 15 to 20 minutes. Brush with some of the Orange-Ginger Sauce during the last 5 minutes of cooking. Allow the meat to rest on a cutting board tented with aluminum foil for a few minutes before slicing. Slice the meat 1/2 inch thick on the diagonal. Pass the remaining sauce at the table.

1 cup orange juice
1/4 cup cider vinegar
1 tablespoon finely grated fresh ginger
2 tablespoons grated orange zest
3 pork tenderloin (about 3 pounds total)
1 cup orange marmalade
1 tablespoon finely grated fresh ginger
2 tablespoons light soy sauce
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
salt & freshly ground black pepper

PORK MEDALLIONS IN ORANGE SAUCE

This is an adaption of recipe that was printed in TOH Light and Tasty, February/March. Serve this on top of rice to absorb the delicious orange sauce. Hope you enjoy.

Provided by PaulaG

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10



Pork Medallions in Orange Sauce image

Steps:

  • Preheat oven to 425 degrees, season the pork tenderloin with seasoning salt, place in roasting dish and place in preheated oven; back for 20 to 25 minutes or until meat thermometer registers 160 degrees.
  • Remove meat from oven and cover with foil, allow to stand while making sauce.
  • In a small skillet, add the juice, broth, ketchup, honey and orange zest; bring to a boil, reduce heat and simmer for 10 to 15 minutes or until liquid is reduced by half.
  • Slice the pork in 1/4 inch slices, add to sauce with the rosemary and simmer for 4 to 5 minutes or until meat is nicely glazed.
  • If desired, mix the 1/4 teaspoon arrowroot starch in a small amount of water and add to sauce to thicken slightly.

1 -1 1/2 lb pork tenderloin
seasoning salt, to taste
1/2 cup orange juice
1/4 cup chicken broth
2 tablespoons ketchup
1 tablespoon honey
1 teaspoon orange zest
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon arrowroot (optional)

ORANGE PORK

Quick, easy and tasty - we double the sauce and pour over baked potatoes and steamed broccoli.

Provided by FIREBALL2000

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 4

Number Of Ingredients 7



Orange Pork image

Steps:

  • Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.

Nutrition Facts : Calories 77.9 calories, Carbohydrate 10.8 g, Fat 3.5 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 902.4 mg, Sugar 8.4 g

1 tablespoon vegetable oil
1 pound boneless pork chops
⅔ cup orange juice
¼ cup soy sauce
1 ½ tablespoons white sugar
2 teaspoons water
1 teaspoon cornstarch

GINGER-ORANGE PORK TENDERLOIN

A fast-to-fix mix marinates grilled pork tenderloin in this simple yet special entree from Lynn Roth of Ypsilanti, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 6



Ginger-Orange Pork Tenderloin image

Steps:

  • In a bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 8 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, uncovered, over medium heat for 15 minutes on each side or until a thermometer reads 160°, basting frequently with reserved marinade.

Nutrition Facts : Calories 243 calories, Fat 6g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 851mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

1/3 cup orange juice
1/3 cup reduced-sodium soy sauce
4 teaspoons brown sugar
3/4 teaspoon ground ginger
2 garlic cloves, minced
1 pork tenderloin (3/4 pound)

ORANGE-GINGER BROILED PORK TENDERLOIN

Broiling the tenderloin makes the most tender, juicy meat; and you'll love the subtle orange-ginger flavor. If you want more flavor, you can increase the amounts of orange juice and ginger. I served this with a green salad, corn on the cob, and applesauce. This makes a great sandwich the next day with some honey-mustard dressing spread on it. Tip: My parents made this on the grill and it was outstanding!!!

Provided by KissKiss

Categories     Pork

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 7



Orange-Ginger Broiled Pork Tenderloin image

Steps:

  • In a glass bowl, mix the soy sauce, olive oil, orange juice, garlic, ginger and black pepper. Pour into a gallon-size plastic zip-lock bag.
  • Place the tenderloins in the bag, push out any air before sealing, mush around until meat is well-coated in marinade, and allow to marinate in the fridge for 2-8 hours.
  • Preheat the broiler on high, place the pork in a broiler pan and broil 2-4 inches away from the heat source for 15 minutes, turning once halfway through cooking.
  • Remove from oven and tent with foil, allowing to rest for 5 minutes for juices to redistribute.

Nutrition Facts : Calories 70.6, Fat 6.8, SaturatedFat 0.9, Sodium 300.6, Carbohydrate 2.2, Fiber 0.2, Sugar 0.8, Protein 0.6

2 tablespoons low sodium soy sauce (or 1 1/2 tbsp regular soy sauce)
2 tablespoons extra virgin olive oil
2 tablespoons orange juice
1 garlic clove, minced
1 teaspoon fresh ginger, peeled and grated (you can use 1/2 tsp ground ginger, but I strongly recommend fresh)
1 teaspoon black pepper
2 pork tenderloin (totaling about 1.5 to 1.75 lbs)

PORK MEDALLIONS IN ORANGE SAUCE

"This pork recipe is my family's favorite dinner," writes Diane Zalewski of Freehold, New Jersey. "My children absolutely love it and there are never any leftovers. I garnish with orange slices and parsley."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10



Pork Medallions in Orange Sauce image

Steps:

  • In a small bowl, combine the orange juice, sherry or broth, ketchup, corn syrup and orange zest; set aside., Flatten pork to 1/4-in. thickness; sprinkle with rosemary, salt and pepper. In a large nonstick skillet, brown pork in oil. Remove and keep warm., Pour juice mixture into the skillet, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is reduced to 1 cup. Return pork to the pan; cover and simmer for 4-5 minutes or until tender.

Nutrition Facts : Calories 194 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 289mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

1/2 cup orange juice
1/4 cup sherry or reduced-sodium chicken broth
2 tablespoons ketchup
1 tablespoon light corn syrup
1 teaspoon grated orange zest
1 pork tenderloin (1 pound), cut into 1/2-inch slices
1/4 to 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons canola oil

ORANGE AND MILK-BRAISED PORK CARNITAS

It must have been the subliminal beer and liquor advertising that got me, because I wasn't even thinking about Cinco de Mayo when I decided to make this milk-braised pork carnitas recipe. The milk braising beforehand seems to give the meat a little extra succulence. The subtle sweetness from the orange is also very nice.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h40m

Yield 8

Number Of Ingredients 10



Orange and Milk-Braised Pork Carnitas image

Steps:

  • Season pork with pepper and salt.
  • Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.
  • Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.
  • Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
  • Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 3.7 g, Cholesterol 84.2 mg, Fat 24.1 g, Fiber 0.4 g, Protein 22.4 g, SaturatedFat 8.5 g, Sodium 804.7 mg, Sugar 2.8 g

3 ½ pounds boneless pork shoulder, cut into large pieces
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt, or more to taste
2 tablespoons vegetable oil
2 bay leaves
2 teaspoons ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 orange, juiced and zested
2 cups whole milk

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From findrecipes.info


29 ORANGE FOODS THAT EXIST IN THE WORLD - WHATEATLY
Below is the list of orange foods that exist throughout the world and what they have to offer to us: 1. Persimmon fruit: Persimmon is an edible fruit of the genus diospyros. The Japanese or Asian persimmon is the most widely cultivated. The persimmon fruit is round, orange and sweet and in taste.
From whateatly.com


HOW TO COOK PORK MEDALLIONS - COOKING AUSTRALIAN FOOD
Trichinosis is a food-borne illness that is caused by eating raw or undercooked meats, particularly pork products infested with a particular worm. Typical symptoms include abdominal pain, diarrhea, fever, chills and headaches. Are pork medallions healthy? Many cuts of pork are as lean or leaner than chicken. A 3-ounce serving of pork tenderloin ...
From yellowbellycafe.com


PORK MEDALLIONS WITH CHOCOLATE-ORANGE SAUCE - DELICIOUS LIVING
Turn slices over and sear for another 80–90 seconds. Remove cooked slices to a plate and cover to keep warm. Repeat with 6–7 more slices. 3. After cooking and removing the second batch, pour in orange juice and scrape up browned bits with a wooden spoon. Pour orange juice mixture into a bowl and reserve. 4.
From deliciousliving.com


CAN YOU EAT ORANGE PEELS, AND SHOULD YOU? - HEALTHLINE
Oranges are one of the most popular fruits worldwide. Yet, other than zesting, orange peels are usually removed and discarded before the fruit is eaten. Still, some argue that orange peels contain ...
From healthline.com


15 RECIPES WITH ORANGE MARMALADE | ALLRECIPES
Citrus Cheesecake. <p>This luscious cheesecake is glazed with orange marmalade but also has fresh lemon juice, along with lemon, lime, and orange zest to boost the citrus flavor. Chilling before serving makes the cake easier to slice. A few paper-thin slices of lemon or orange can also be added as a garnish.</p>.
From allrecipes.com


ORANGE-GINGER PORK MEDALLIONS RECIPE - RECIPES.NET
Set aside. In a medium saucepan over medium-high heat, heat 1 tablespoon of oil. Add the shallots, ginger, garlic, and red pepper flakes, then cook, stirring frequently for about 3 minutes until shallots are lightly golden. Add the remaining orange juice, broth, and soy sauce. Bring to a boil, then boil for about 6 minutes until reduced to 1 ...
From recipes.net


PORK MEDALLIONS IN ORANGE SAUCE RECIPE: HOW TO MAKE IT - FOOD …
Orange-Ginger Pork Medallions Recipe. Medallions of Pork with Red-Wine Sauce Place pork slices on a flat surface. Pound lightly with a mallet. Sprinkle with salt and pepper. Combine ginger, thyme, vinegar, bay leaf, clove, wine, and honey in a bowl and blend well. Place sliced pork in a dish and pour mixture over it. Marinate for 10 minutes ...
From foodnewsnews.com


10 BEST PORK MEDALLIONS MARINATED RECIPES | YUMMLY
Pork Medallions With Mustard Food.com. crumb, butter, garlic salt, Dijon mustard, onion powder, pork medallions and 1 more. Pork Medallions with Dried Cherry Sauce Pork. cranberry juice, onion, butter, maple syrup, cinnamon, pepper and 2 more. Plan Shop. Add Recipes Clear Meal Plan Print Taste Preferences Make Yummly Better. Add All Recipes to …
From yummly.com


FIESTA AZTECA – MEXICAN RESTAURANT
A modern Mexican Restaurant committed to serving delicious and authentic Mexican food with fresh exotic ingredients and thrilling flavor combinations. Our menu is designed to be shared with family and friends in a relaxed friendly atmosphere. We draw our inspiration from a rich tapestry of cultural history from the Mayans and Aztecs to serve up a fiesta our customers they will never …
From fiesta-azteca.com


ORANGE-GINGER PORK MEDALLIONS - GOOD HOUSEKEEPING
Transfer medallions to platter; keep warm. In same pan, heat remaining 1 teaspoon oil. Add green onion and grated orange peel until green onions are lightly browned and tender, 2 to 3 minutes. Add ...
From goodhousekeeping.com


ORANGE GLAZED PORK TENDERLOIN | LEIGH ANNE WILKES
Combine soy sauce, pineapple juice and vinegar to form your marinade. Place in a zippered bag. Add in pork tenderloin, close bag and refrigerate for at least an hour or overnight. Drain off liquid and discard. Place the orange marmalade in a pan and heat until melted. Brush both sides of pork with marmalade.
From yourhomebasedmom.com


PORK MEDALLIONS WITH ORANGE SAUCE RECIPE | PBS FOOD
In a 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Working in batches so as not to crowd the pan, add pork; sear until browned, about 2 minutes per side. Transfer to a ...
From pbs.org


HERBED PORK MEDALLIONS RECIPE - GOOD HOUSEKEEPING
Finely chop one-third of parsley. Rub chopped parsley and rosemary all over tenderloin and let stand while oven heats. Fill large bowl with ice and water. Add carrots to boiling water. Cook 5 ...
From goodhousekeeping.com


PORK TENDERLOIN WITH CREAMY ORANGE-GINGER GRAVY - NOBLE PIG
Directions. Preheat oven to 400 degrees F. In a small, pourable bowl, combine orange juice, beef broth, ginger and dried thyme. Set aside. Remove any excess fat from pork tenderloin and season well with salt and pepper. Heat a …
From noblepig.com


PORK TENDERLOIN MEDALLIONS & CHINESE GINGER & LEMON SAUCE
Coat pan with cooking spray. Add pork to pan, and cook 1 1/2 minutes on each side or until lightly browned. Remove pork from pan, and set aside. Step 3. Reduce heat to medium. Add 2 tablespoons onions, ginger, and garlic to pan; cook 2 minutes or until fragrant, stirring constantly.
From myrecipes.com


ORANGE GINGER PORK STIR FRY - EYES BIGGER THAN MY STOMACH
Mix together broth and cornstarch and then add orange juice, orange zest, brown sugar, soy sauce, ginger, chili sauce, garlic in a bowl and set aside. In a large wok or non stick frying pan, heat oil on medium high. Add pork strips and and stir until pork starts to brown (about 5 minutes). Season with salt and pepper to taste.
From melissahartfiel.com


ORIJEN | PREMIUM PET FOOD FOR DOGS & CATS
ORIJEN premium dog food recipes are made with the most nutrient-dense, succulent parts of the prey and are ideal for dogs of all ages, including puppies, adult dogs, and seniors. ORIJEN premium cat foods are packed with animal protein and include diets specially formulated for kittens, adult cats, and senior cats.
From orijenpetfoods.com


PORK MEDALLIONS WITH APPLES ONIONS AND CIDER RECIPE
PLACE the flour in a shallow bowl and coat the pork with the flour. ADD the pork to the pan and seal the meat on both sides. DISSOLVE the crumbled stock cube in 100ml of boiling water, and then add to the pan with the cider, apple and mustard. COOK for 5 minutes, and then turn over the pork on the other side for 5 minutes. SERVE over drained rice.
From thechiappas.com


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