Pork Medallions with Sherry and Orange

Pork
Pork Medallions with Sherry and Orange
0
13
540
30

Ingredients

1 1/2 pounds pork tenderloin
1/4 cup olive oil
1/4 cup sherry
1/4 cup orange liqueur (like Cointreau)
1/2 cup orange juice
1 cup orange marmalade
1/2 cup raisins
1/4 cup orange juice
1/4 cup dry white wine
1/2 cup walnut pieces
flour (as needed)
1 tablespoon olive oil
2 tablespoons orange peel

Directions

1Cut 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.
2Put marmalade and next three ingredients in saucepan. Heat to a boil, reduce heat and simmer 10 minutes. Add the walnut pieces and 1/4 cup reserved marinade. Bring to a boil and simmer 5 minutes more. Remove from heat, set aside.
3Dip 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.
4Arrange pork medallions on plates. Spoon warm sauce over pork. Garnish with orange slices, if desired.
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NutritionView more

540Calories
Sodium6%DV150mg
Fat35%DV23g
Protein53%DV27g
Carbs19%DV56g
Fiber8%DV2g

PER SERVING *

Calories540Calories from Fat210
% DAILY VALUE*
Total Fat23g35%
Saturated Fat3.5g18%
Trans Fat
Cholesterol75mg25%
Sodium150mg6%
Potassium670mg19%
Protein27g53%
Calories from Fat210
% DAILY VALUE*
Total Carbohydrate56g19%
Dietary Fiber2g8%
Sugars44g88%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.