• 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


  1. Cut 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.
  2. Put 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.
  3. Dip 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.
  4. Arrange pork medallions on plates. Spoon warm sauce over pork. Garnish with orange slices, if desired.
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