It’s another busy weekday for me, and I have to rush lunch. I am always looking for new recipes to try, and with our healthy weekday regime, thankfully I don’t have to spend a lot of time cooking it. I mostly grill during the week, so I adapted this pork chop recipe to make Pork Medallions. I found the recipe thanks to Kristen’s obsession with Everyday Food videos!
The combination of rosemary and citrus is a classic one, and it imparts so much flavor to the meat. And I loved the grilled oranges that go with it. This is an easy, make ahead meal that you really should try it at home with some green salad, and some couscous maybe?
Orange-Honey Glazed Pork Medallions
Recipe Adapted from Everyday Food
2 oranges (1 zested and juiced, 1 cut into 8 wedges)
1/4 cup white-wine vinegar
3/4 cup honey, preferably orange blossom
Salt and pepper
4 pork medallions
5 sprigs rosemary
- In a bowl, whisk together orange zest and juice, vinegar, honey, and 1/4 teaspoon pepper. Place pork, orange wedges, and rosemary in a shallow dish or zip-top bag and coat with marinade. Refrigerate pork at least two hours or up to overnight.
- Heat a large frying pan over medium-high heat, and coat it with 1 tablespoon of oil.
- Transfer marinade to a small saucepan, simmer over medium until reduced by half, about 5 minutes.
- Remove pork, orange wedges, and rosemary from marinade, season pork with salt and pepper. Turn the heat to Medium and transfer pork and oranges to the large frying pan, and let the pork cook 3-4 minutes per side. Add the rosemary halfway through. Turn the orange slices as well, as they will brown and caramelize.
- Spoon the reduced marinade over the pork and serve.
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