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Sweet and Sour Glazed Pork Medallions

Sweet and Sour Glazed Pork Medallions

Time Involved
< 25 min
# of Ingredients
Skill Level
Medium pork tenderloin, cut crosswise into 6 medallions
1 tbsp (15mL) 
Fresh rosemary, finely chopped
Zest of ½ lemon
½ tsp (2mL) 
1 tsp (5mL) 
½ tsp (2mL) 
1 tsp (5mL) 
Chopped garlic
1 tbsp (15mL) 
Vegetable oil
Package Olivieri® Sweet and Sour Sauce

PRESS each medallion with palm of hand or rolling pin to flatten slightly. Mix together rosemary, lemon zest, salt, pepper, sugar and garlic in a large zip lock bag. Add meat and massage gently to coat each medallion. HEAT oil in large fry pan over medium heat. Place medallions in pan, cover and cook for 4 minutes. Turn meat, cover and cook for an additional 6 minutes. INCREASE heat to medium-high, add sweet and sour sauce and cook for 3 minutes and minimum internal temperature of pork has reached 160ºF (70º). Tip - Replace Rosemary with your favourite herb

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