Pork Medallions With Orange-Rosemary Sauce

READY IN: 40mins
Top Review by HeatherFeather

This was very good! The pork came out so very tender and tasty. The cooking method was perfect - flattening the meat first was really the secret here, I think. The reason for the 4 stars is the sauce - which while still flavorful, tasted overly of tomato. I think the tomato paste drowned out much of the rosemany and orange flavors that I had been expecting - I would use less next time and perhaps shred in some fresh orange zest to perk up the orange flavor a bit, as well as much more rosemary (or fresh if available).

Ingredients Nutrition


  1. Trim fat from pork, and cut crosswise into 1 inch thick pieces.
  2. Place each piece between 2 sheets of heavy-duty plastic wrap;.
  3. flatten each piece to 1/2 inch thickness using a meat mallet or rolling pin.
  4. Sprinkle both sides of pork with pepper and salt.
  5. Heat 1 tsp oil in a 9 inch cast iron skillet coated with cooking spray over medium-high heat.
  6. Add pork; cook 3 minutes on each side or until done.
  7. Remove pork from pan; set aside.
  8. Heat 1 tsp oil in pan.
  9. Add garlic; saute 45 seconds.
  10. Stir in wine and rosemary, scraping pan to loosen browned bits.
  11. Add tomato paste; cook 2 minutes.
  12. Stir in broth and orange juice; cook until thick (about 6 minutes).
  13. Serve pork with sauce.

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