Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Serve with steamed sugar snap peas and sliced carrots. You can find bottled ground fresh ginger in the produce section of the grocery store.
QUICK TIP: For quicker prep, preheat the skillet as you assemble the ingredients.
Ingredients[]
- Cooking spray
- 1 pound pork tenderloin, trimmed and cut crosswise into 8 pieces
- 1/2 teaspoon salt
- 1 tablespoon bottled minced garlic
- 1 tablespoon bottled ground fresh ginger
- 2 teaspoons dark sesame oil
- 1/2 cup water
- 2 tablespoons orange marmalade
- 1 teaspoon low-sodium soy sauce
Directions[]
- Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Sprinkle pork with salt.
- Combine garlic, ginger, and oil in a large bowl.
- Add pork; toss to coat.
- Add pork to pan; sauté 3 minutes on each side or until done.
- Remove pork from pan; keep warm.
- Add water, marmalade, and soy sauce to pan; bring to a boil.
- Reduce heat; simmer 3 minutes.
- Spoon sauce over pork.
Yield: 4 servings (serving size: 2 pork medallions and 1 tablespoon sauce)