Medallions of Pork with orange and ginger


Medallions of Pork with orange and ginger

Prep Time ~ 20 mins Cooking Time ~ 20 mins
Approx Cost ~ £10 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tip ~ To reheat: Turn the pork medallions and sauce into a pan and heat through gently. Bring to the boil and simmer for 2-3 minutes, stirring occasionally.


2 pork tenderloin, trimmed

2 oranges

50g/2oz butter

100g/4oz soft brown sugar

1 tbsp of syrup from preserved ginger

1 tbsp cornflour

4 tbsp wine vinegar

150ml/1/4 pint chicken stock

salt and pepper

25g/1oz preserved ginger, thinly sliced

To Serve:

1 orange, peeled and sliced


  • Cut the tenderloins into 1 inch thick slices and lay them between two sheets of greaseproof paper. Beat them with a rolling pin until they are about ¼ inch thick
  • Remove the rind from half an orange with a potato peeler, and cut into very thin strips. Squeeze the juice from both oranges and set aside
  • Melt the butter in a frying pan add the pork slices and fry on both sides until lightly browned
  • Remove the slices and arrange in a serving dish, keep warm
  • In a pan mix together the orange juice, brown sugar, ginger syrup, cornflour, vinegar, stock and seasoning
  • Bring the mixture to the boil, cover and simmer for 5-6 minutes
  • Stir in the sliced ginger and orange rind strips and simmer for a further 2-3 minutes.
  • Pour the sauce over the meat and serve garnished with orange slices