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Orange & Hoisin Glazed Pork Medallions with Pineapple Fried Brown Rice

Servings 4 servings

Ingredients

  • for the rice-
  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 4 cups cooked brown rice
  • 1 egg
  • 4 tablespoons chopped cilantro
  • 3 sliced scallions
  • 2 tablespoons sesame oil
  • 1 1/2 cups fresh pineapple chunks
  • 1/4 cup sliced toasted almonds
  • for the pork-
  • 2 tablespoons olive oil
  • 1-2 lb. pork loin roast sliced into 1/2 inch slices (or 4-6 pork chops)
  • 1/2 cup hoisin sauce
  • juice of 1 mandarin orange
  • 1 tablespoon finely minced ginger 1-inch chunk, peeled and grated
  • 1 clove garlic minced
  • 1 teaspoon worcestershire sauce
  • salt & pepper to taste
  • 1 cup sliced zucchini optional

Instructions

  1. Saute onions in olive oil over medium heat until tender, 3 minutes. Stir in rice and egg. Continue stirring until hot and egg has been cooked. Stir in remaining ingredients. Remove from heat and cover to keep warm.
  2. For the pork, heat olive oil in skillet over medium high heat. Salt and pepper pork. Place pork into hot pan and brown each side. While pork is cooking, stir hoisin, orange juice, ginger, garlic, worcestershire, salt and pepper together until smooth. After pork has browned, brush very liberally with glaze. Top with zucchini, reduce heat and cover to cook 5-10 minutes until pork is cooked thoroughly.
  3. Serve pork warm over rice.
  4. Recipe notes: If glaze seems to be getting too thick on the bottom of the pan, feel free to add in 1/4 cup water or stock during the last 10 minutes or cooking.