Crispy Honey Orange Pork Medallions
Crispy Honey Orange Pork Medallions. Quick fried orange pork tenderloin medallions tossed in a quick and easy, sweet, spicy sauce. Perfect served over rice or Chinese noodles.
Originally published March 2011.
I always say that for quick and easy weekday meals pork tenderloin is a much underused ingredient. This quick cooking cut of pork is ideal for those sorts of meals.
Here's a quick and tasty meal for any day of the week. I like to prepare the sauce first so that the crispy pork medallions can be tossed in it immediately when they come out of the hot oil.
I like this one a bit spicy but you can reduce the chili flakes or omit them altogether if you like. If you'd like to reduce the fat in this recipe there is a simple alternative.
Just stir fry the pork tenderloin medallions in a little oil and garlic and then add the sauce to them.
As a side note, I also make this dish with slices of chicken breast. Be sure to try that too.
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Crispy Honey Orange Pork Medallions
Quick-fried pork tenderloin medallions tossed in a quick and easy sweet, spicy range sauce. Perfect served over rice or Chinese noodles.
Ingredients
For the sauce
- 2 tablespoons canola or peanut oil
- 4 cloves minced garlic
- 1 cup hoisin sauce
- 1 cup orange juice
- zest of 1 large or 2 small oranges, minced
- ½ teaspoon salt
- ½ cup honey
- 1 teaspoon chili flakes, optional or adjust to taste
- 1 tablespoon toasted sesame oil
- 4 tablespoons white wine vinegar, or apple cider vinegar
- ½ teaspoon cracked black pepper
For the pork medallions
- 1 ½ to 2 pounds of pork tenderloin cut into ¼ inch thick medallions
- 1 ½ cups flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoon powdered ginger
- 1 tablespoon five spice powder
- 2 eggs
- 4 tablespoon water
- canola or peanut oil for frying
Suggested vegetables to add
- water chestnuts
- sauteed sweet bell peppers
- steamed snow peas
Instructions
To prepare the sauce
- In a small pot heat he peanut oil and garlic over medium low heat for just a minute or so until the garlic has softened but not browned.
- Add all of the remaining ingredients for the sauce and simmer until the sauce reduces to the consistency of a glaze. Keep warm on minimum heat while the pork gets fried.
To prepare the pork medallions
- Sift together the flour, salt, pepper, ginger and five spice powder.
- Beat together the eggs and water to make an egg wash.
- Heat ½ inch oil over medium heat in a large heavy skillet.
- Season the pork medallions lightly with salt and pepper. Coat the pieces in the flour mixture before dipping them in the egg wash and then back into the flour mixture again. Drop into the hot oil and cook for about 3-4 minutes, turning once, until golden brown and crispy.
- Toss the cooked pork medallions in the sauce, along with the vegetables of your choice.
- Serve over steamed rice or Chinese noodles.
Nutrition Information
Yield
4Serving Size
1 gramsAmount Per Serving Calories 728Total Fat 21gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 15gCholesterol 173mgSodium 1736mgCarbohydrates 86gFiber 4gSugar 62gProtein 50g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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I made this recipe this evening and it was wonderful! I didn't have enough oranges on hand to get the right amount of juice, so I used pineapple juice to make up for it. It was still delicious! Thanks for the recipe!
I saw this picture on foodgawker and came to see the recipe. I tried it tonight - was perhaps a bit ambitious on a school night and with a toddler pulling on my leg, but I prevailed. It turned out great, though I would have liked the coating to be crunchier. Next time I'll try cornstarch... Great recipe!
This sounds absolutely delicious! I am taking my pork tenderloin out of the freezer tonight and making this for dinner tomorrow!
I am going to bake my pork to cut the frying down and make the sauce to pour over the pork. Won't be crispy but the sauce should be great.
I would love to try recipe later & do not wish to write it out. Please help.
This was simple and delicious. I used cornstarch in place of the flour and cut the chili flakes to 1/2 teaspoon. Husband and I both went for 2nds :X !
This was a rare Rock Recipie dislike. While the pork on it's own won praise with one son declaring it his favorite way to eat it, the sauce was a no for everyone. Not sure what the off-putting issue was, but nobody liked it. Maybe the version of it I used was wrong? The picture shows a light colored sauce. A cup of hoisen will NEVER give you a light sauce. Mine was very dark, like hoisen. However, at the end of the day I did find a nice way to prepare pork in future (just minus the sauce). I'm always game to try a new recipie, just the odd time it falls flat, no big deal!