John Myers
Mediterranean Pork Medallions in Orange Sauce
The perfect mediterranean pork medallions in orange sauce recipe with a picture and simple step-by-step instructions.
- 1 Pork loin
- 0,5 Orange
- 1 Onion
- 250 ml White wine
- 1 tsp Honey
- 2 tsp Dijon mustard
- Salt
- Pepper from the grinder
- Rosemary
- Thyme
- Olive oil
- Peel and dice the onion and orange. (You only need 1/2 orange). Cut the pork loin into slices.
- Heat the olive oil in a pan, fry the onion cubes and briefly fry the pork medallons seasoned with salt and pepper on both sides. Then take the meat out and set it aside.
- Now prepare the sauce: Pour white wine into the meat stock, add the orange cubes, stir in Dijon mustard and honey, season with thyme and rosemary. Put the meat slices in the hot sauce and let them steep for 5-8 minutes until they are cooked through. Cut a medallion to make sure it’s cooked through.
- Serve with potato croquettes or rice.
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