3/4 lbpork tenderloin
1 Tbspvegetable oil
1/2 corange juice
1/4 corange marmalade
2 Tbsplemon juice
1/2 tspground cinnamon
1 tspprepared horseradish
1 can(s)mandarin oranges, drained (11 ounce can)
How to Make Mandarin Medallions
- Cut the tenderloin into 8 slices. Place between 2 sheets of wax paper; flatten to 1/2 inch thickness, using a meat mallet or a rolling pin.
- Brown the tenderloin in hot oil in a large skillet over medium-high heat. Remove from the skillet, reserving the drippings in the skillet. Set the tenderloin aside.
- Combine the orange juice and the next 5 ingredients in a bowl; stir well. Add to the drippings; cook over medium hjeat, stirring constantly until mixture is thickened and bubbly.
- Return the tenderloin to the skillet; cover; reduce heat, and simmer 8 minutes or to desired degree of doneness, stirring occasionally. Remove the tenderloin to a serving platter. Spoon the sauce over the tenderloin; top with the oranges.