Orange Ginger Pork Medallions
Transform your dinner routine with these delectable Orange Ginger Pork Medallions, a quick yet flavor-packed dish that’s perfect for busy weeknights or special occasions. Tender pork medallions are seared to golden perfection and coated in a luscious, citrus-infused sauce made with freshly squeezed orange juice, zesty orange peel, and the warm, aromatic kick of ginger and garlic. A touch of honey adds natural sweetness, while soy sauce lends a savory depth, perfectly balanced with the tangy brightness of the citrus. Finished with a glossy cornstarch-thickened glaze, this dish is beautifully garnished with vibrant parsley for a restaurant-worthy presentation. Ready in just over 30 minutes, it’s a versatile recipe that pairs elegantly with jasmine rice, quinoa, or roasted veggies for a complete and satisfying meal.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 0.5 cup Orange juice
- 1 piece Zest of orange
- 1 tbsp Fresh ginger
- 2 cloves Garlic
- 2 tbsp Soy sauce
- 2 tbsp Honey
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 tbsp Fresh parsley
Instructions
Trim the pork tenderloin of any excess fat or silver skin, then slice it into evenly sized medallions, about 1 inch thick.
Season the pork medallions on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the pork medallions to the skillet and cook for 3-4 minutes on each side until golden brown and cooked through. Transfer the pork to a plate and cover to keep warm.
In the same skillet, add the remaining tablespoon of olive oil. Reduce the heat to medium and sauté the minced garlic and grated fresh ginger for about 30 seconds until fragrant.
Add the orange juice, orange zest, soy sauce, and honey to the skillet. Stir well and bring the mixture to a simmer.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly pour the slurry into the skillet, stirring constantly, until the sauce thickens, about 1-2 minutes.
Return the pork medallions to the skillet, tossing them gently in the orange ginger sauce to coat. Cook for another 2-3 minutes to warm through.
Garnish with freshly chopped parsley and serve hot with your choice of side, such as steamed rice or roasted vegetables.
Nutrition Facts
Calories |
1119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 5061 mg | 220% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 45.0 g | ||
| Protein | 116.7 g | 233% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 89 mg | 7% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2598 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
