Pork Medallions With Chocolate-Orange Sauce

"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."
photo by Debbie R. photo by Debbie R.
photo by Debbie R.
Ready In:




  • Rinse the tenderloins under running water and dry well with paper towels. Trim off any visible fat and silver skin.
  • 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.
  • 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.
  • Remove the cooked meat to a warm plate and cover to keep warm. Repeat with additional slices.
  • 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.
  • Pour the remaining 2 tablespoons oil into skillet and heat. Repeat procedure for third and fourth batches of meat.
  • 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.
  • Stir in the chocolate and ginger until smooth; add the pork slices and heat through for 1 minute.
  • Serve immediately.

Questions & Replies

Got a question? Share it with the community!


  1. 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.
  2. 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.


I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
View Full Profile

Find More Recipes