Honey Orange Pork Medallions

Pork tenderloin, also known as pork fillet, is the leanest, most tender part of the pork loin. It is often cut into medallions, which are oval shaped steaks, made even more tender by trimming away excess fat. Pork tenderloin medallions are a versatile cut of meat, suitable for a range of different occasions. Their tender texture makes them perfect for a special dinner, but because they require short cooking times, they are quick and easy to prepare, making them an excellent choice for weeknight dinners, too.

For these honey orange medallions I’m using an ingredient called hoisin sauce. This is a Cantonese sauce that is often used both as an ingredient in dishes and as a table condiment. 

Hoisin is the English version of the sauce’s Chinese name: haixian, which means seafood or sea delicious. The word hoi translates to sea and the word sin translates to fresh or delicious. The name is somewhat misleading since hoisin sauce contains no seafood and is not typically used in or on seafood dishes though there is some evidence that the earliest versions actually did contain fermented fish. When Hoisin sauce still contained seafood, it was considered a luxury food because of this fact.

Hoisin sauce ingredients typically include soybeans, garlic, and sugar along with sesame oil and chilies. The number of ingredients and the ingredients themselves can vary from brand to brand; however, the flavor profile is generally the same. It has a similar appearance to American barbecue sauce but is much denser.

This is such a nice meal served over steamed rice or Chinese noodles.

Print Recipe
Honey Orange Pork Medallions
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Sauce
  1. In a small pot, heat oil & garlic over medium low heat for just a minute or so until the garlic has softened but not browned. Add all of the remaining ingredients for the sauce & simmer until the sauce reduces to the consistency of a glaze. Keep warm on minimum heat while the pork gets fried.
Pork Medallions
  1. Sift together the flour, salt, pepper, ginger & five spice powder.
  2. Beat together the eggs and water to make an egg wash.
  3. Heat 1/2 inch oil over medium heat in a large heavy skillet.
  4. Season the pork medallions lightly with salt & pepper. Coat the pieces in the flour mixture before dipping them in the egg wash & then back into the flour mixture again. Drop into the hot oil and cook for about 3-4 minutes, turning once, until golden brown & crispy.
  5. Toss the cooked pork medallions in the sauce, along with the vegetables of your choice. Serve over steamed rice or Chinese noodles.