Pork Medallions with Orange Rosemary Sauce
Elevate your dinner game with these succulent Pork Medallions with Orange Rosemary Sauce—a perfect blend of savory and citrusy flavors! Tender pork tenderloin medallions are seared to golden perfection and bathed in a fragrant sauce made with fresh orange juice, honey, and a touch of chopped rosemary. The dish comes together in just 40 minutes, making it an ideal option for both weeknight dinners and special occasions. The zesty orange zest and herbaceous rosemary give the sauce a vibrant, gourmet touch, while the velvety texture of the cornstarch-thickened glaze envelops the pork in deliciousness. Serve these medallions with creamy mashed potatoes or seasonal vegetables for a restaurant-quality meal that’s sure to impress. Perfect for when you’re searching for easy pork recipes, citrus-glazed pork, or quick dinner ideas!
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Recipe Information
Ingredients
- 1 piece (about 1 lb) Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Orange zest
- 0.5 cup Orange juice, freshly squeezed
- 0.5 cup Chicken broth
- 1 tablespoon Honey
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 2 sprigs Fresh rosemary sprigs (optional, for garnish)
Instructions
Trim the pork tenderloin of any excess fat or silver skin, and then cut it into 1-inch medallions. Gently press down on each medallion to flatten slightly.
Season both sides of the pork medallions with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. When the oil is hot, add the pork medallions in a single layer. Sear for about 3-4 minutes on each side, or until golden brown and just cooked through. Transfer the pork medallions to a plate and cover with foil to keep warm.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and chopped rosemary. Sauté for 30 seconds, or until fragrant.
Add the orange zest, orange juice, chicken broth, and honey to the skillet. Stir to combine and bring the mixture to a simmer.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly add the slurry to the skillet, whisking constantly, until the sauce begins to thicken (about 1-2 minutes).
Return the pork medallions and any accumulated juices to the skillet. Spoon the sauce over the pork and let simmer for 2-3 minutes to heat through.
Garnish with fresh rosemary sprigs if desired, and serve hot. The pork medallions pair beautifully with mashed potatoes, rice, or steamed vegetables.
Nutrition Facts
Calories |
277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 6.9 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 642 mg | 14% | |
*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.
