Prep 15 mins
Cook 15 mins
Glazed with orange marmalade though can substitute with pineapple marmalade
- 1 (1 1/4 lb) pork tenderloin
- 1⁄4 teaspoon salt
- 1⁄3 cup orange marmalade
- 2 teaspoons apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 1⁄2 teaspoon fresh gingerroot, minced
- 1⁄8 teaspoon red pepper flakes, crushed
- Cut pork into 1 inch slices and flatten to 1/4 inch thickness; sprinkle with salt. In a large nonstick skillet coated with non-stick cooking spray, cook pork in batches over medium high heat until the juices run clear. Reduce heat to low; return all meat to the pan.In a small bowl combine the remaining ingredients; pour over the pork and turn to coat. Heat through.
We loved this recipe! I did change it a bit thought that i had orange marmalade but i didn't so i used a raspberry jam. next time i will try the orange. Thanks!
We all loved this recipe!You almost can't mess it up.I was out of marmalade, so substituted fresh peach jam, I was out of Worcestershire, so substituted half the amount of A-1 steak sauce (I know, sounds weird, but I thought the ingredients might be similar)I used 2 of the pork tenderloins, so I doubled up on most ingredients. Also, I didn't even flatten the medallions, just sliced them about 1/2" thick.Sauteed them in butter and olive oil.So even really playing around with this recipe, it was terrific. The substitutions were minor in change of flavor.Oh, and I did add some black pepper to the meat. The fresh ginger and red pepper gave it a pop! Thanks!
Fans of spicy hot/sweet combinations need to try this recipe and will surely love it. The glaze is reminiscent of Asian sweet hot chili sauce, but surprisingly not nearly as sweet. This dish was just wonderful and could not be easier to prepare. The only change I made was to add a bit of water to the glaze mixture to let the pork simmer once it was browned. The water cooked off and the glaze caramelize & coated the very tender pork very nicely. I especially liked the fact that it did not have any added fats. Thank you Leeza for sharing the recipe.