Orange-Glazed Pork Medallions
By America's Test KitchenPublished on September 14, 2011
Time
30 minutes
Yield
Serves 4 to 6
Ingredients
⅓ cup orange marmalade 2 tablespoons orange juice 1 tablespoon hot sauce 2 pork tenderloins (1 ½ to 2 pounds total), cut crosswise into 1 ½-inch piecesSalt and pepper 2 tablespoons vegetable oil 2 tablespoons finely chopped fresh chives (see note)
Before You Begin
Chopped scallions may be substituted for chopped fresh chives, but use only the green portions of the onions in that case.
Instructions
- Whisk marmalade, juice, and hot sauce in small bowl. Pat pork dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook pork until well browned all over, about 10 minutes.
- Reduce heat to medium. Add marmalade mixture and cook, turning pork occasionally, until meat registers 145 degrees, 3 to 5 minutes. Transfer pork to platter and sprinkle with chives. Serve.
Time
30 minutesYield
Serves 4 to 6Ingredients
⅓ cup orange marmalade
2 tablespoons orange juice
1 tablespoon hot sauce
2 pork tenderloins (1 ½ to 2 pounds total), cut crosswise into 1 ½-inch pieces
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons finely chopped fresh chives (see note)
Ingredients
⅓ cup orange marmalade
2 tablespoons orange juice
1 tablespoon hot sauce
2 pork tenderloins (1 ½ to 2 pounds total), cut crosswise into 1 ½-inch pieces
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons finely chopped fresh chives (see note)
Ingredients
⅓ cup orange marmalade
2 tablespoons orange juice
1 tablespoon hot sauce
2 pork tenderloins (1 ½ to 2 pounds total), cut crosswise into 1 ½-inch pieces
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons finely chopped fresh chives (see note)
Why This Recipe Works
The concentrated flavor and sticky consistency of orange marmalade provide the foundation for a simple, quick-cooking glaze for our Orange-Glazed Pork Medallions. We found that marmalades could be sweet and tart, bitter, or floral. No variety was better than another.
Before You Begin
Chopped scallions may be substituted for chopped fresh chives, but use only the green portions of the onions in that case.
Instructions
- Whisk marmalade, juice, and hot sauce in small bowl. Pat pork dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook pork until well browned all over, about 10 minutes.
- Reduce heat to medium. Add marmalade mixture and cook, turning pork occasionally, until meat registers 145 degrees, 3 to 5 minutes. Transfer pork to platter and sprinkle with chives. Serve.
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