Search our site:
Recipes from the Grapevine Cottage
Orange Dijon Pork Medallions
Linda found this recipe in her vast collection of clippings, yellowed from age, but never tried. I initally found it hard to believe that anything without garlic or onions could be that good, but we were amazed at the blended flavors and the incredible simplicity of preparing this dish. In fact, we’re going to try some variations on the theme.
2 teaspoons olive oil
Heat oil in a 12-inch, deep, nonstick skillet over medium heat. Sprinkle the pork lightly with black pepper. Cut the pork into 1/2-inch thick slices (some pieces will be very small). Raise the heat to medium high, and sauté the meat until lightly browned on first side. Turn over and continue to cook, for a few more minutes, just until barely cooked through. Remove to a serving platter.
Reduce heat to medium, and pour wine in, stirring to whatever brown bits you can and bring to a boil. Add the marmalade and mustard, stirring briskly to mix well. Add butter, and stir until sauce thickens slightly. Drizzle over pork slices and serve.
The perfect side dish is angel hair, which is also a great carrier for the sauce.
March 5, 2008
Grapevine Cottage Zionsville • 61 South Main Street • Zionsville, Indiana 46077 • (317) 733-1010
Grapevine Cottage Fishers • 8235 East 116th Street • Fishers, Indiana 46038 • (317) 288-5316
To contact us or sign up for our weekly newsletter, just follow this link....