Trisha Yearwood's Pork Medallions
Updated 12:15 PM EST, Wed, Apr 7, 2010
Note from the Chef: The combination of ginger and orange makes this a tasty recipe. The little medallions, garnished with orange slices, are pretty, too. The tenderloin cooks quickly. The only thing you have to remember is that you need to marinate the pork the night before you want to serve it.
1/2 cup teriyaki marinade
1/4 cup apple cider vinegar
2 tablespoons minced garlic
1/4 cup ginger sauce
1/4 cup orange juice
2 pork tenderloins, about 1 pound each
4 tablespoons olive oil
1 medium red onion, coarsely chopped
1/4 cup teriyaki sauce
1/4 cup V8 juice
1/4 cup honey
1/4 cup orange marmalade
Mix the teriyaki marinade, vinegar, garlic, ginger sauce, and orange juice. Pour this mixture over the tenderloins in a roasting pan. Cover and refrigerate overnight.
The next day, preheat the oven to 350°F.
Heat the olive oil in a heavy skillet. Remove the tenderloins from the marinade and put them, along with the chopped onion, in the hot oil. Sear the meat on all sides. Return the pork and onion to the marinade in the roasting pan. Cover loosely with foil and bake for 20 minutes.
Mix the teriyaki sauce, V8 juice, honey, and orange marmalade. When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat. Pour the honey sauce into these slits and over the meat. Slice the unpeeled oranges into 1/4-inch crosswise pieces and arrange on the top and sides of the tenderloins. Return the meat to the oven and bake, uncovered, for an additional 15 minutes, or until the orange slices begin to curl. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve.
First Published: Apr 6, 2010 4:45 PM EST