TY's Pork Medallions

It's official, Trish Yearwood is trying to kill me.  Eating all this pork and all this cake just can't be a good thing.  Wonder how she even sings if she eats as much of her cooking as I do, I can barely breath!  Hmm...maybe she has a little something called "self control".  I'll have to check into that.

Anyway, I usually don't get super excited about pork tenderloin.  But this recipe is pretty flavorful and really easy.  She directs you to marinade it overnight, but I found all day was sufficient.  Also one of the ingredients called for is "ginger sauce".  I perused the Asian aisle of several supermarkets and still don't know what that is.  I found a teriyaki sauce with triple ginger (it was made by kikkoman) so I just used that.  

Recipe: 

 1/2 cup teriyaki marinade

1/4 cup apple cider vinegar

2 tablespoons minced garlic

1/4 cup ginger sauce

1/4 cup orange juice

2 pork tenderloins, about 1 pound each

4 tablespoons olive oil

1 medium red onion, coarsely chopped

1/4 cup teriyaki sauce

1/4 cup V8 juice

1/4 cup honey

1/4 cup orange marmalade

2 oranges

Mix the teriyaki marinade, vinegar, garlic, ginger sauce, and orange juice. Pour this mixture over the tenderloins in a roasting pan. Cover and refrigerate overnight.

The next day, preheat the oven to 350°F.

Heat the olive oil in a heavy skillet. Remove the tenderloins from the marinade and put them, along with the chopped onion, in the hot oil. Sear the meat on all sides. Return the pork and onion to the marinade in the roasting pan. Cover loosely with foil and bake for 20 minutes.

Mix the teriyaki sauce, V8 juice, honey, and orange marmalade. When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat. Pour the honey sauce into these slits and over the meat. Slice the unpeeled oranges into 1/4-inch crosswise pieces and arrange on the top and sides of the tenderloins. Return the meat to the oven and bake, uncovered, for an additional 15 minutes, or until the orange slices begin to curl. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve.

 
The picture in her book had a nice deep caramely appearance, but mine looks a little anemic. It was tasty just the same.  And even though she's trying to kill me, I'm making her baked spaghetti tonight!