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Pork Medallions with Orange Rosemary Sauce
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine Type: European (other)
Freezable:  Yes
Ingredients:
  • 1/4 cup flour, all purpose
  • 1/4 tsp salt, sea
  • 1/4 tsp pepper, black freshly ground
  • 1 1/4 lb pork, tenderloin, cut into 1/2" thick medallions
  • 1 tbsp canola oil
  • 2 tbsp butter, unsalted
  • 1/2 cup orange juice, fresh
  • 1 tsp Dijon mustard
  • 1 tsp rosemary, fresh
  • 1 tbsp sugar, dark brown
Instructions:
  1. Prep
    1. Mix together the flour, salt and pepper.
    2. Dredge the pork medallions in the flour, shaking off the excess.
  2. Cooking
    1. In a large pan, heat the oil and half of the butter over medium high heat.
    2. Once the butter stops foaming, add the pork and cook for 3 minutes per side.
    3. Transfer the pork to a plate and cover to keep warm.
    4. Pour off the excess fat from the pan.
    5. Add the orange juice, mustard, rosemary and brown sugar, scraping up any brown bits in the pan, and reduce by half.
    6. Whisk in the remaining butter.
    7. Serve the medallions with the sauce poured over top.
Nutritional Facts
Nutrient (per serving)% DV
Calories 28014%
Total Fat 14g22%
    Saturated Fat 6g28%
    Trans Fat 0g--
Cholesterol 107mg36%
Sodium 235mg10%
Total Carbohydrate 7g2%
    Dietary Fiber 0g1%
    Sugars 6g--
Protein 30g60%
Vitamin A 255iu5%
Vitamin C 17mg28%
Calcium 17mg2%
Iron 2mg11%