Pork Medallions With Spicy Orange-Sesame Sauce

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Oxmoor House


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2/3 cup uncooked jasmine rice

1 1/2 cups water

1 (1-pound) pork tenderloin, trimmed and cut crosswise into 8 slices

1/4 teaspoon salt

1/2 cup orange marmalade spread (such as Polaner All Fruit)

2 tablespoons rice wine vinegar

1 tablespoon bottled minced garlic

2 teaspoons dark sesame oil

3/4 teaspoon red pepper flakes

1 teaspoon olive oil

4 green onions, diagonally sliced

1 teaspoon toasted sesame seeds