Pork Medallions with Sherry and Orange
A very appealing dish, serve this to guests with rice pilaf and green beans almondine.
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.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.