Pork Medallions with Orange Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g ribbon noodles
- 4 orange (s)
- 2 tablespoon sauce (teriyaki sauce)
- 2 cloves garlic
- 600 g pork fillet (s)
- 2 tablespoons oil
- 250 ml meat broth
- salt
- pepper
- Sauce thickener
Print Recipe
Pin Recipe Instructions
- Cook the ribbon noodles in plenty of boiling salted water until they are al dente. Peel the oranges thickly, release the fillets. Catch the juice and press it out of the separating membranes, mix with the teriyaki sauce. Peel and squeeze the garlic.
- Cut the pork fillet into slices, season with salt and pepper, fry in hot oil for 1-2 minutes on each side. Deglaze with orange teriyaki sauce. Take out of the pan and keep warm.
- Add the stock to the frying stock. Bring to the boil, thicken with a sauce thickener and season to taste. Briefly heat the orange fillets in it. Serve with the fillet slices and ribbon noodles.
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