Close this window

Orange Pork Medallions

from the kitchen of Ginny Parish

2 tsp. butter
1 lb. Pork tenderloin, or round steak
1/4 cup brown sugar
1/4 cup orange juice
1/2 tsp. garlic powder
1/2 tsp. ginger
2 tsp. soy sauce

In small bowl, mix brown sugar, orange juice, soy sauce, garlic powder and ginger, stir.
Set aside.

Slice pork into 1/2 inch slices. If using beef, cut it into thin strips.
In a large nonstick skillet over medium-high heat, melt butter.
Add pork and cook just until no longer pink. 8-10 minutes.
Drain meat if needed.

Pour sauce over pork; cook and stir until mixture thickens and coats pork.
Serve over rice.

Terri notes:
~ Ginny says her family loves the sauce so much, she doubles it. I doubled everything!
~ Instead of draining the pork, I added the sauce to the juice and thickened it. Not quite the same caramely sweet, but delicious. Just spoon a couple Tablespoons of the liquid into a cup before you add the sauce mixture to the skillet. Let juice cool a minute and stir in one Tblsp. of cornstarch until smooth. Once the sauce starts to simmer, add the cornstarch mixture and stir until thickened.
~ Meat is easier to slice if you put it in the freezer for a bit. Will be firm, not frozen.


Close this window