ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Spicy Pepper-Glazed Pork Medallions

To substitute pork loin chops for the tenderloin, cut the meat from the bone and trim the fat. The orange slices and parsley garnishes can be bypassed on a busy day. This is fast, and when partnered with rice and a salad, it makes a hearty weeknight supper.

1 1/2 pounds pork tenderloin, cut into 1-inch slices
Ground cumin
Garlic pepper seasoning
1 1/2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1/3 cup jalapeno pepper jelly
1/4 cup orange juice
2 teaspoons Dijon-style mustard
Orange slices, Italian parsley sprigs, optional

Season the pork with cumin and garlic pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Add pork and cook until nicely browned on both sides, about 2 to 3 minutes. Stir in Worcestershire sauce, jelly, orange juice and mustard. Cook, turning often, until pork is well-glazed.

Do not let pork get overdone. Remove it to a plate and continue to cook down the sauce until it is syrupy.

To serve, spoon small amount of sauce onto serving plate. Place pork medallions on top. Spoon remaining sauce over pork. Garnish with orange slices and parsley, if desired.

Thursday, February 03, 2000



bottom navigation bar Terms of Use  Privacy Policy