Penn Herb Wellness Guide
Valencia Pork Medallions
Ingredients
- 2 Tbs olive oil
- 4 (5 oz.) pork cutlets, pounded thin
- salt and ground black pepper to taste
- 1/2 cup all purpose flour
- 2 cloves garlic, thinly sliced
- 1 tsp minced Serrano peppers
- 3/4 cup olives, halved
- 3/4 cup orange segments
- 1/4 cup low sodium chicken broth
- 1 Tbs dry sherry
- 1 Tbs honey
Directions
- Heat 1 tablespoon of olive oil in a large saut pan over medium-high heat. Season pork to taste with salt and pepper and dredge in flour, then place in pan. Cook, in batches if necessary, for approximately 2 minutes on each side until golden and medium rare, then transfer to a clean plate.
- Heat remaining oil in pan over medium-low and add garlic and serrano peppers. Cook for 1-2 minutes until golden, then stir in olives, orange segments, chicken broth, sherry and honey. Cook for 2-3 minutes until slightly thickened and pour over pork medallions.
Nutrition Facts
Copyright 2024 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.