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A pretty dish, serve this to guests with
rice pilaf and green beans almondine.
Pork
Medallions with Sherry and Orange
- 1 1/2 pounds pork tenderloin
1/4 cup olive oil
1/4 cup sherry
1/4 cup cointreau or other orange liqueur
1/2 cup orange juice
1 cup orange marmalade
1/2 cup raisins
1/4 cup orange juice
1/4 cup dry white table wine
1/2 cup walnut pieces
Flour, as needed
1 tablespoon olive oil
2 tablespoons orange peel
- Cut tenderloin into thin
slices and put in plastic ziplock bag. Add next four ingredients.
Rub to coat pork well. Chill for several hours. Remove pork,
reserving marinade.
- Put marmalade and next
three ingredients in saucepan. Heat to a boil, reduce heat to
a simmer, cover and simmer 10 minutes. Add the walnut pieces
and 1/4 cup reserved marinade. Simmer five minutes more. Remove
from heat, set aside.
- Dip pork slices in flour
and shake off excess. Heat olive oil in large heavy skillet.
Saute pork slices just until golden on both sides. Add orange
peel just at the end of cooking.
- Arrange pork medallions
on plates. Spoon warm sauce over pork. Garnish with orange slices,
if desired.
Serves 6.
Recipe provided courtesy
of Pork, Be Inspired®.
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