Pork Medallions in Orange Sauce
Elevate your dinner table with these succulent Pork Medallions in Orange Sauce—a dish that’s as elegant as it is simple to prepare. Featuring tender slices of pork tenderloin seared to golden perfection, this recipe shines with a vibrant orange sauce made from fresh orange juice, zest, honey, and a touch of soy sauce for a savory-sweet balance. The flour-dusted medallions soak up the silky, citrus-infused sauce, enhanced with the richness of butter and the depth of chicken broth. With just 40 minutes from start to finish, this quick yet impressive entrée is perfect for weeknight meals or special occasions. Garnish with fresh parsley and pair with roasted vegetables or fluffy grains for a meal that’s bursting with flavor and color.
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Recipe Information
Ingredients
- 1 piece (about 1 lb) Pork tenderloin
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.25 cup All-purpose flour
- 0.75 cup Fresh orange juice
- 1 orange Zest of an orange
- 2 tablespoons Honey
- 1 tablespoon Soy sauce
- 1 tablespoon Unsalted butter
- 0.5 cup Chicken broth
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Trim the pork tenderloin of any silver skin and slice it into 1-inch thick medallions. You should get approximately 8-10 medallions.
Place the medallions on a cutting board and lightly press them to an even thickness. Season both sides with salt and ground black pepper.
Dredge each medallion lightly in the all-purpose flour, shaking off any excess. Set them aside on a plate.
Heat a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, place the medallions in a single layer in the skillet. Sear for about 2-3 minutes per side, or until golden brown. Work in batches if necessary to avoid overcrowding the pan. Remove the medallions and set aside on a plate.
In the same skillet, lower the heat to medium and add the orange juice, orange zest, honey, soy sauce, and chicken broth. Stir to combine and bring the mixture to a simmer. Scrape up any browned bits from the bottom of the pan for extra flavor.
Allow the sauce to simmer for 3-4 minutes, reducing slightly.
Return the pork medallions to the skillet, nestling them into the sauce. Spoon the sauce over the medallions and let them cook for an additional 5-6 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
Remove the pork medallions from the skillet and arrange them on a serving platter.
Turn off the heat and stir the unsalted butter into the sauce until it is silky and smooth.
Drizzle the orange sauce over the pork medallions and garnish with fresh parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
1225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 4757 mg | 207% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 35.3 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 68 mg | 5% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2344 mg | 50% | |
*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.
