Miss V's Note:
Meat medaillons are slices of meat that are typically pounded with a meat mallet to about 1/2-inch thickness. To keep these pork medaillons tender and juicy, cook them only until there is a little pink left.
My Private Note
Units: US | Metric
- 1Prepare couscous according to package directions.
- 2For sauce, in a small bowl stir together orange juice, water, cornstarch, bouillon granules, basil, and pepper. Set aside.
- 3Cut pork into 12 equal slices. Place each slice of pork between two sheets of plastic wrap. Lightly pound the slices with the flat side of the meat mallet to about 1/2-inch thickness.
- 4Spray a cold large skillet with nonstick spray coating. Preheat oven to 350.
- 5Add pork slices to the skillet. Cook over medium heat for 3 minutes. Turn slices over and cook about 2 minutes more or till just slightly pink. Remove the pork from the skillet; keep warm.
- 6Stir sauce; add sauce to the skillet. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more.
- 7Stir parsley into couscous. Arrange couscous and pork on a serving platter. Garnish with orange peel strips, if desired.
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Nutritional Facts for Weight Watchers Orange Basil Pork Medaillons 5 Points Per Servin
Serving Size: 1 (194 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 246.6
- Calories from Fat 30
- Total Fat 3.3 g
- Saturated Fat 1.0 g
- Cholesterol 55.4 mg
- Sodium 336.9 mg
- Total Carbohydrate 30.4 g
- Dietary Fiber 1.6 g
- Sugars 5.2 g
- Protein 21.9 g