Time 16m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Mix bread crumbs, garlic powder, salt and freshly ground black pepper. Moisten pork medallions with milk, and coat with bread crumb mixture allowing most of the excess to fall away. Add grapeseed oil to the pan over medium-high heat and cook pork leaving each side undisturbed for the first few minutes to allow the caramelization process to begin and prevent the coating from crusting off.
Time 30m Yield 6 servings. Number Of Ingredients 6 Steps:
Sprinkle the pork with 1/2 teaspoon salt and pepper. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° for 15 minutes. Combine marmalade, water, ginger and remaining salt; spoon over pork. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
Yield Serves 4; 3 ounces pork and 1/2 cup rice per serving Number Of Ingredients 9 Steps:
Preheat the oven to 350°F. In a small bowl, stir together the mustard, rosemary, oregano, vinegar, and pepper. Using a pastry brush or spoon, brush over the pork. Transfer the pork to an 8-inch square nonstick baking dish. Roast for 40 to 45 minutes, or until the pork registers 150°F on an instant-read thermometer, or is slightly pink in the very center. Remove from the oven and let the pork stand in the baking dish for about 10 minutes to continue cooking. It will reach about 160°F. Slice the pork crosswise. When you remove the pork from the oven, put the broth and marmalade in a medium saucepan and bring to a boil over high heat. Stir in the rice. Reduce the heat and simmer, covered, for 10 minutes, or until the liquid is absorbed and the rice is tender. Serve the pork slices on the rice. Nutrition information (Per serving) Calories: 270 Total fat: 6.5g Saturated: 2.0g Trans: 0.0g Polyunsaturated: 1.0g Monounsaturated: 2.5g Cholesterol: 75mg Sodium: 219mg Carbohydrates: 24g Fiber: 1g Sugars: 5g Protein: 28g Calcium: 18mg Potassium: 438mg Dietary Exchanges 1 starch 1/2 fruit 3 lean meat
Time 35m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 425 degrees F. Sprinkle the pork with 1/2 teaspoon salt and pepper. Place on a rack in a shallow roasting pan. Bake, uncovered, for 15 minutes. Combine marmalade, water, ginger and remaining salt; spoon over pork Bake 10-15 minutes longer or until a meat thermometer reads 145 degrees F. Let stand for 10 minutes before slicing.
Time 1h35m Yield 4 Number Of Ingredients 9 Steps:
Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature. Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours. Preheat oven to 350 degrees F (175 degrees C). Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes. Remove the cover and allow the meat and juices to stand for 10 minutes. To serve, slice the meat and drizzle with pan juices. If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.
Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Heat marmalade in small saucepan until melted. Remove from heat and stir marmalade with rosemary, mustard and garlic. Trim any excess gristle or fat from tenderloins and marinate tenderloin in marmalade mixture. Let stand for 30 minutes or up to 2 days, covered in refrigerator. Preheat oven to 400°F Sprinkle tenderloins evenly with salt and pepper and place on a rimmed baking sheet, turning the thin part of the tail up; under the thicker part of the loin. Place tenderloins in preheated oven and cook, basting liberally at least twice with pan drippings, for about 25 minutes, or until an instant read thermometer inserted into the meat registers 165°F Let rest for 5 minutes before slicing into medallions.
