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Medallions of Pork with
Orange/Carmelized Onion Sauce

Impress your dinner guests
Serves 6
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1/8 cup water
1 tsp cornstarch
1/2 TBS vegetable oil
3 TBS butter (divided)
2 cups sliced red onions (1/8 inch)
Salt as needed
Ground black pepper as needed
5 oz Captain Morgan Spiced Rum, divided
1 TBS Balsamic vinegar
3/4 cup Florida Orange Juice
2 TBS olive oil
2 1/4 lbs. pork medallions (3 oz each) (12 pieces)
Florida Orange Wheels 1/4 inch thick (see below)
Fresh chopped parsley


     Florida Orange Wheels

         Slice fruit as many times as needed to create desired width.  Cut away section of rind in a straight line from each slice.  rotate slices while cutting off rind six times to complete each Florida citrus wheel.


1.  To prepare the sauce, combine water and cornstarch, mix well and reserve.  Combine the oil and 1/2 TBS of butter in a sauté pan over medium heat.  When the liquid is bubbling, add the onions, 1/4 tsp salt and 1/8 tsp of pepper. Slowly sauté the onions until golden brown.  Deglaze the pan with 1/4 cup of rum, add the vinegar and the Florida Orange Juice and bring to a boil.  Add the reserved cornstarch slurry, return to a boil and simmer for 2 minutes.  Remove from the heat and keep warm, or cool, cover and refrigerate.

2.  To prepare each portion, heat a small amount of olive oil in a hot sauté pan.  Dry, season (with salt and pepper) and sauté two pork medallions, remove and hold warm.  Deglaze the pan with 1/2 oz. of rum, add 2 oz. of the onion sauce, heat and finish with 1/2 TBS of butter.  Top the pork medallions with the sauce and garnish the plate with fresh Florida Orange Wheels and chopped parsley.


Bill's Fruit & Gift Shop * 925 E. Cape Coral Pkwy. * Cape Coral, FL 33904 * (239) 542-7111 * (800) 952-9471 * FAX (239) 542-4017  billsfruit@embarqmail.com