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
Instructions
In a small bowl, combine the orange juice, sherry or
broth, ketchup, corn syrup and orange peel; 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.
Originally Submitted
1/1/2013
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