ORANGE GINGER PORK MEDALLIONS

By pat1908

Ingredients

• 1 cup fresh orange juice
• 1 tsp cornstarch
• 2 Tbsp peanut oil
• 1/4 cup finely chopped shallots
• 2 Tbsp minced peeled fresh ginger
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup chicken broth
• 1 Tbsp soy sauce
• Two (1 lb pork tenderloins each cut crosswise into 6 slices)
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 Tbsp unsalted butter

Preparation

Step 1

In a small bowl, stir together 2 Tbsp orange juice and cornstarch until smooth. Set aside.

In a medium saucepan over medium-high heat, heat 1 Tbsp oil. Add shallots, ginger, garlic and red pepper flakes; cook,
Stirring frequently, until shallots are light golden. Add remaining orange juice, broth, and soy sauce. Bring to a boil, boil
until reduced to a cup. Whisk in cornstarch mixture; boil 1 minute. Remove from heat and set aside.

Place pork slices cut side down on work surface and flatten slightly with the palm of your hand to make medallions.
Sprinkle with salt and pepper.

In a 12-inch nonstick skillet over medium-high heat, melt butter with remaining 1 Tbsp oil. Add pork and cook in batches until
Browned and cooked through.

I personally wouldn’t fry the meat I bake the medallions with the sauce until meat is cooked. Instead of the pork I have used
a flattened chicken breast. If you are going to bake the meat I wouldn’t reduce the sauce as much. It will thicken up in the oven..