Imagine a dish that transforms ordinary pork into a mouthwatering culinary masterpiece that will have your taste buds dancing with joy! These Sweet and Sour Pork Medallions aren't just another dinner recipe - they're a gourmet experience that brings together the perfect balance of tangy orange juice, rich honey, and succulent pork in just 30 minutes. Whether you're a busy home cook or a weekend chef looking to impress, this Oregon-inspired recipe promises to elevate your meal from mundane to extraordinary.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb pork loin, cut into medallions
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 cup mixed vegetables (carrots, broccoli, bell peppers)
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the pork medallions by patting them dry with paper towels and seasoning generously with salt and pepper on both sides.
- In a medium bowl, whisk together orange juice, soy sauce, and honey to create the marinade. Reserve 1/4 cup of the mixture for later.
- Place the pork medallions in a shallow dish and pour the remaining marinade over them. Let marinate for 10 minutes at room temperature, turning once halfway through.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Remove pork from marinade and pat dry. Discard the used marinade.
- Sear the medallions in the hot skillet for 3-4 minutes per side, or until golden brown and internal temperature reaches 145°F.
- Remove pork from skillet and let rest on a warm plate, tented with foil.
- In the same skillet, add mixed vegetables and sauté for 3-4 minutes until slightly tender.
- Pour the reserved marinade into the skillet and simmer with vegetables for 2 minutes until sauce thickens slightly.
- Return pork medallions to the skillet, coating them with the sauce and vegetables.
- Serve hot, garnishing with fresh herbs if desired.
Tips
- Pat the pork medallions completely dry before seasoning to ensure a perfect golden-brown sear.
- Use a meat thermometer to check that the internal temperature reaches 145°F for perfectly cooked, juicy pork.
- Don't overcrowd the skillet when searing - cook in batches if necessary to achieve that beautiful caramelization.
- Let the meat rest for a few minutes after cooking to help retain its juices and ensure maximum tenderness.
- For extra flavor, consider adding a sprinkle of fresh herbs like parsley or thyme when serving.
- If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with the reserved marinade before adding to the skillet.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 35g
Fat: 12g
Saturated Fat: g
Cholesterol: 95mg
