Orange Port Medallions

American Heart Association Cookbook

Juice of 2 oranges
2 1/2 tablespoons fresh lemon juice
2 tabelspoons all-fruit orange marmalade
2 tablespoons minced fresh parsley
1 tablespoon cornstarch (i omitted)
2 teaspoons toasted sesame oil
3/4 teaspoon prepared white horseradish

1/2 teaspoon ground cinnamon
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

1 pound pork tenderloin
4 medium green onions (green and white parts) thinly sliced
4 large sprigs of fresh parsley (optional)

In a small bowl, whisk together the sauce ingredients. Set aside.

Discard all the visible fat and the silver skin from the pork. Cut the pork into 1/2 inch thick slices. Put the pork slices between sheets of plastic wrap. Flatten the pork lightly with the flat side of a meat mallett or with a rolling pin, hamburger press or tortilla press.

Heat a large nonstick skillet over medium-high heat. Brown the pork quickly, about 2 minutes on each side.

Stir in the green onions. Cook for 1 minute, or until tender.

Stir in the sauce. Cook for 2 to 3 minutes, or until thickened, stirring constantly.

To serve, place the medallions and sauce on a serving platter. Garnish with parsley.

Note: I served this with broccolini and salad. It was a great dish and pretty simple to cook.