Recipes from the Grapevine Cottage

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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.

Serves 4


2 teaspoons olive oil
1 1/2 pounds pork tenderloin
1/2 cup white wine (can also substitute apple juice)
2 tablespoons orange marmalade
1 tablespoon Dijon mustard
1 tablespoon butter


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.