Medallions of Pork in Orange Sauce

Llast revised:  04-Dec-07

This simple, delicious recipe is easy to make and sure to be a hit.  Since fall is the harvest season and the time to give thanks for the bounty of the land, it's the perfect time to marry fruits with meat.  With just enough spice to keep your attention, this will make an ideal dish for a cold, fall or early winter evening dinner.

Serves: 6-8


Place pieces of pork between 2-pieces of plastic wrap (I prefer a Zip-lock bag, with the sides slit) and pound to 1/2 inch thick.  I usually just cut them to 1/2 inch thick and let it go at that, although they will be more tender if pounded.

Combine flour, minced parsley, and salt on a plate or other shallow pan. 

Melt the butter in a skillet over medium heat.

Dredge the pork in the flour mixture and drop into the hot butter.  If doing the pork in batches, sprinkle as much of the crushed peppers as you are doing of the pork onto the meat.  Allow the pork to brown to a golden-brown on both sides, turning once.  Do so without crowding, and take care to not let the heat get too hot or the flour mixture will darken & look/taste burnt.  When done, remove the pork from skillet and set aside.

To make the sauce, add remaining ingredients (shallots or green onions, garlic, white wine, lemon juice, orange juice, Irish whiskey, orange zest, and brown sugar) to butter remaining in skillet.  Sauté onions until translucent and until sugar is dissolved.  Pour over the meat and serve.

Serve over pasta, rice, or a fork-mashed baked potato, with a crispy salad, crunchy bread sticks, and a cellar-cool glass of beer.