Pork Medallions With Chocolate-Orange Sauce
"The combination of chocolate and orange flavors is addicting. This recipe is easy enough for weeknight meals; however, has a beautiful presentation for that special dinner party. This recipe is from the February 1996 edition of Delicious Living."
photo by Debbie R.
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 lbs pork tenderloin
- salt
- pepper
- 4 tablespoons olive oil, divided
- 1 cup orange juice
- 1 teaspoon ginger, freshly grated
- 1 ounce bittersweet chocolate, chopped
directions
- Rinse the tenderloins under running water and dry well with paper towels. Trim off any visible fat and silver skin.
- Cut the tenderloins into 1-inch slices and with the flat meat mallet, pound until 3/4 inch thick. Sprinkle the slices with salt and pepper. You should have 24 to 28 slices total.
- Heat 2 tablespoons of the oil in a heavy 12-inch skillet. Add 6 to 7 of the pork slices taking care to crowd or they will not brown properly. Sear one side for 90 seconds or until brown. Turn slices and sear repeat.
- Remove the cooked meat to a warm plate and cover to keep warm. Repeat with additional slices.
- After cooking and removing the second batch of meat, pour in orange juice and scrape up browned bits with a wooden spoon. Pour orange juice mixture into a bowl and reserve.
- Pour the remaining 2 tablespoons oil into skillet and heat. Repeat procedure for third and fourth batches of meat.
- After removing the last batch of meat, return the orange juice to the skillet, scraping up any browned bits with a wooden spoon. Boil the juice until thickened, approximately 3 to 5 minutes.
- Stir in the chocolate and ginger until smooth; add the pork slices and heat through for 1 minute.
- Serve immediately.
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Reviews
-
We made this tonight and used Spiced Chili Dark Chocolate and left out the ginger. The orange, chocolate, chili flavor was balanced. It was so good. I made double the sauce and could have made more. I will be making this again.
-
Really interesting flavor; I liked it alot. I think I'd double the sauce next time. It's a beautiful brown, velvety sauce. I'm wondering about adding a pinch of cayenne. REVISED to go to five stars: I just had the leftovers. The flavors meld beautifully, and the whole thing froze well. I think I'd make twice as much sauce next time. Very delicious.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
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