Pork Medallions with Chocolate Orange Sauce
Elevate your dinner table with these luxurious Pork Medallions with Chocolate Orange Sauce—a sophisticated dish that combines tender pork with a rich, velvety sauce crafted from dark chocolate, fresh orange juice, and a hint of zest. Perfectly seared pork tenderloin medallions are bathed in a decadent blend of citrus and chocolate flavors, balanced by the subtle creaminess of heavy cream and the aromatic depth of garlic and shallots. This recipe is a show-stopping fusion of savory and sweet, ideal for special occasions or an indulgent weeknight meal. With a quick prep time of just 15 minutes and a total cook time of 20 minutes, it’s surprisingly easy to make yet guaranteed to impress. Serve this elegant entrée with roasted vegetables or creamy mashed potatoes for a gourmet experience at home.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 shallot
- 2 garlic cloves
- 0.5 cup orange juice
- 1 tsp orange zest
- 0.5 cup chicken stock
- 1 oz dark chocolate (70% cocoa or higher)
- 2 tbsp heavy cream
- 1 tbsp fresh parsley (optional, for garnish)
Instructions
Slice the pork tenderloin into 1-inch-thick medallions. Season both sides with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the pork medallions and sear for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside on a plate.
Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, add the finely chopped shallot and minced garlic. Cook for 2-3 minutes until softened and fragrant.
Add the orange juice, orange zest, and chicken stock to the skillet. Stir to combine, scraping the browned bits from the bottom of the pan. Simmer for 3-4 minutes to reduce slightly.
Lower the heat and add the finely chopped dark chocolate to the sauce. Stir until melted and smooth.
Stir in the heavy cream, allowing the sauce to thicken slightly. Taste and adjust seasoning if needed.
Return the pork medallions to the skillet, spooning the sauce over them. Cook for an additional 3-4 minutes until the pork is cooked through (internal temperature of 145°F).
Garnish with chopped fresh parsley if desired, and serve immediately. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 3986 mg | 173% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 20.7 g | ||
| Protein | 122.9 g | 246% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 112 mg | 9% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2679 mg | 57% | |
*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.
