Honey-Garlic Pork Medallions with Couscous Honey-Garlic Pork Medallions with Couscous

Author: Canadian Living

Shortcuts - Lean pork tenderloin needs no boning or trimming; it slices easily and cooks quickly. - Bottled honey-garlic sauce saves on preparation time. - Couscous needs no cooking and takes only 5 minutes to make.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2004



Cut pork into 1/2-inch (1 cm) thick slices; sprinkle with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown pork. Transfer to plate.

Cut oranges into 8 wedges each. In same skillet, heat remaining oil over medium heat; fry oranges, cut side down and turning once, until golden brown, about 5 minutes. Add onion; cook, stirring, until softened and golden, 5 minutes.

Add honey-garlic sauce, orange juice, apricots, raisins and 1/4 cup (50 mL) water; bring to boil. Cover and simmer until orange rind is fork-tender, 5 minutes.

Return pork and any accumulated juices to pan; reduce heat and simmer to blend flavours, about 5 minutes.

Whisk cornstarch with 2 tbsp (25 mL) water; add to skillet and simmer until thickened and glossy, about 1 minute. Sprinkle with parsley. Serve with couscous.

Nutritional facts <b>Per serving:</b> about

  • Sodium 721 mg
  • Protein 50 g
  • Calories 621.0
  • Total fat 16 g
  • Cholesterol 100 mg
  • Saturated fat 4 g
  • Total carbohydrate 75 g


  • Iron 44.0
  • Folate 14.0
  • Calcium 8.0
  • Vitamin A 11.0
  • Vitamin C 70.0
Share X

Honey-Garlic Pork Medallions with Couscous