Pork Medallions With Chocolate-Orange Sauce

Total Time
Prep 15 mins
Cook 20 mins

The combination of chocolate and orange flavors is addicting. This recipe is easy enough for weeknight meals; however, has a beautiful presentation for that special dinner party. This recipe is from the February 1996 edition of Delicious Living.

Ingredients Nutrition


  1. Rinse the tenderloins under running water and dry well with paper towels. Trim off any visible fat and silver skin.
  2. Cut the tenderloins into 1-inch slices and with the flat meat mallet, pound until 3/4 inch thick. Sprinkle the slices with salt and pepper. You should have 24 to 28 slices total.
  3. Heat 2 tablespoons of the oil in a heavy 12-inch skillet. Add 6 to 7 of the pork slices taking care to crowd or they will not brown properly. Sear one side for 90 seconds or until brown. Turn slices and sear repeat.
  4. Remove the cooked meat to a warm plate and cover to keep warm. Repeat with additional slices.
  5. After cooking and removing the second batch of meat, pour in orange juice and scrape up browned bits with a wooden spoon. Pour orange juice mixture into a bowl and reserve.
  6. Pour the remaining 2 tablespoons oil into skillet and heat. Repeat procedure for third and fourth batches of meat.
  7. After removing the last batch of meat, return the orange juice to the skillet, scraping up any browned bits with a wooden spoon. Boil the juice until thickened, approximately 3 to 5 minutes.
  8. Stir in the chocolate and ginger until smooth; add the pork slices and heat through for 1 minute.
  9. Serve immediately.


Most Helpful

We made this tonight and used Spiced Chili Dark Chocolate and left out the ginger. The orange, chocolate, chili flavor was balanced. It was so good. I made double the sauce and could have made more. I will be making this again.

Barbara A. September 07, 2016

Really interesting flavor; I liked it alot. I think I'd double the sauce next time. It's a beautiful brown, velvety sauce. I'm wondering about adding a pinch of cayenne. REVISED to go to five stars: I just had the leftovers. The flavors meld beautifully, and the whole thing froze well. I think I'd make twice as much sauce next time. Very delicious.

Debbie R. January 22, 2007

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