Pork Medallions in Orange Sauce Recipe - Food.com (2024)

FAQs

Are pork medallions the same as pork tenderloin? ›

What is a pork medallion? Pork medallions are 1-2″ thick rounds of pork tenderloin. They're easy to work with, cook quickly, and are super tender! Pork tenderloin is a specific cut of pork that's long, lean, and somewhat thin.

To ensure tender pork medallions, avoid overcooking them, as this can result in a tough and dry texture. Cook the medallions until they reach an internal temperature of 145°F (63°C), followed by a brief resting period to allow the juices to redistribute.

To thicken the sauce, pour it into a small saucepan on the stove over medium-high heat. In a small bowl, combine 2 tablespoons cornstarch with 2 tablespoons water to make a cornstarch slurry. Once the sauce starts to bubble in the pan on the stovetop, add the cornstarch slurry and stir to combine.

Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk. You can also pour hot water over the loin to shrink the rind, which can enable better absorption of brine, milk, oil or marinade.

Pork medallion

Also known as pork loin steak, this cut is perfect baked, grilled or barbecued. When trimmed of all fat it's also Heart Foundation-approved.

Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won't suddenly end up with something dry or rubbery.

Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference. It's not strictly necessary — you can still use this method to make great pork chops even without brining — but if you have some extra time, I recommend it.

Sauce is like gravy in that if it's not thickening as much as you want after you've added the cornstarch, turn the heat up a little and continue to cook. Keep an eye on it though, as it can thicken quickly.

A delicious ready made orange sauce to go with duck, game, chicken and pork.

What is the orange sauce at Chinese restaurants? ›

Duck sauce (or orange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. Offered at American Chinese restaurants, it is used as a dip for deep-fried dishes such as wonton strips, spring rolls, egg rolls, duck, chicken, fish, or with rice or noodles.

Typically, a good pork steak is lean with a little fat on the outside to enhance flavour. If you're after an extra lean steak then pork loin medallions would be a good cut for you to try. Medallions come from the loin too but have had all the fat removed.

If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

Our expert butchers carefully create the tender medallions, they are high in protein and low in fat. Pork medallions are quick and easy to cook, and just as healthy as chicken breasts. Ideal for home marinating.

The tenderloin comes from the T-bone the small portion from inside the bone and the medallion comes from a shoulder cut."

Pork tenderloin, also called pork fillet, pork steak or Gentleman's Cut, is a long, thin cut of pork.

Pork Fillet Medallions come from the loin of pork. Popular both for home cooking and fine dining, they are lean, flavoursome and quick to cook. The Black Farmer's pork medallions are stunning with fondant potatoes, green beans and a rich pork gravy.