Orange-Ginger Pork Medallions

Orange juice, fresh, 1 cup
Cornstarch, 0.25 tbsp
Peanut Oil, 2 tbsp
Onions, raw, 0.25 cup, chopped
Fresh Ginger, 2 tbsp peeled minced
Garlic, 2 cloves, minced
Red Pepper Flakes, 0.25 tsp
Chicken Broth, 0.25 cup (8 fl oz)
Soy Sauce, 1 tbsp
2 Pork Tenderloins, 16oz each, cut crosswise 6 slices
Salt, 0.5 tsp
Pepper, black, 0.5 tsp
Butter, salted, 1 tbsp

In a small bowl, stir together 2 tablespoons orange joice and cornstarch until smooth. Set aside. In a medium saucepan over medium-high heat, heat 1 tablespoon oil. Add onion, ginger, garlic and red pepper flakes; cook, stirring frequently until onion are light golden, about 3 minutes. Add remaining orange joice, broth, and soy sauce. Bring to a boil; boil until reduced to 1 cup, about 6 minutes. Whisk in cornstarch mixture; boil 1 minute. Remove saucepan from heat and set aside. Place pork slices cut side down on work surface and flatten slightly with the palm of your hand to make medallions. Sprinkle with salt and pepper. In a 12-inch nonstick skillet over medium-high heat, melt butter with remaining 1 tablespoon oil. Add pork and cook in batches until browned and cooked through, 4 minutes per side. Transfer pork to a platter. Add sauce to skillet with droppings; place skillet over medium-high heat. Bring sauce to a boil, stirring to scrape up any brown bits from the pan. Stir in juices from pork on platter (if any). Remove skillet from heat and add pork slices to skillet, turning several times to coat with sauce. Serve with Three-Grain Pilaf or your favorite rice!

Serving Size: Makes 6 Servings (2 pieces per person)

Number of Servings: 6

Recipe submitted by SparkPeople user SEUBEE.