Peruvian Pork Medallions
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Peruvian Pork Medallions
Category
Meat and Poultry
Ingredients
- 2 1/2 pounds pork tenderloin
- salt and pepper to taste
- 2 garlic cloves, minced
- 3 oranges, juiced
- 1 1/2 tablespoon butter
- 3 tablespoon Fustini's Blood Orange olive oil
- 4 teaspoons Fustini's 18 Year Traditional balsamic
- 1 1/2 tablespoons sugar
- 2 tablespoons fresh oregano
- fresh cilantro leaves for garnish
Ingredients
Directions
- Season pork with salt, pepper and minced garlic. Place pork into a baking dish, add fresh orange juice and marinate 2 hours, turning pork frequently.
- Heat butter and olive oil in a large skillet over medium-high heat. Remove pork from marinade, drain off the juice and cut into medallions. Sauté, pork 3 minutes on each side. Combine balsamic with sugar and oregano and pour over the meat in the pan. Cook for 5 minutes over low heat, stirring occasionally.
- When meat is done (internal temperature of 145 degrees F), adjust seasonings. Serve pork over rice with sauce from the pan drizzled on top and garnish with cilantro.