Baked Orange Dijon Pork Medallions
Tender pork medallions baked in a sticky orange marmalade glaze with Dijon mustard, garlic, apple cider vinegar, soy sauce, and fresh cilantro. The sauce caramelizes beautifully in the oven, creating juicy pork with glossy citrus edges and rich, sweet-and-savoury flavour.
Prep time
10 min
Cook time
20 min
Serves
Ingredients
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Pork
- 1 (about 1–1½ lbs)pork tenderloin
- 1 tbspolive oil
- to tastesalt and freshly cracked black pepper
Orange Dijon Glaze
- ⅓ cuporange marmalade fruit spread
- 1½ tbspDijon mustard
- 1 tbspapple cider vinegar
- 1 tspsoy sauce
- 2 clovesgarlic, minced
- 1 tbspfresh cilantro, chopped
- pinchred pepper flakes (optional)
Ingredients
Pork
- 1 (about 1–1½ lbs)pork tenderloin
- 1 tbspolive oil
- to tastesalt and freshly cracked black pepper
Orange Dijon Glaze
- ⅓ cuporange marmalade fruit spread
- 1½ tbspDijon mustard
- 1 tbspapple cider vinegar
- 1 tspsoy sauce
- 2 clovesgarlic, minced
- 1 tbspfresh cilantro, chopped
- pinchred pepper flakes (optional)
Instructions
Prep & Sear
- 1
Preheat oven to 400°F.
- 2
Slice the pork tenderloin into thick medallions, about 1 to 1¼ inches thick.
- 3
Pat the pork dry and season both sides generously with salt and pepper.
- 4
In a small bowl, whisk together the orange marmalade, Dijon mustard, apple cider vinegar, soy sauce, garlic, cilantro, and red pepper flakes.
- 5
Heat olive oil in a large oven-safe skillet over medium-high heat.
- 6
Sear the pork medallions for about 2 minutes per side until lightly golden but not fully cooked through.
Glaze & Bake
- 1
Remove skillet from heat and spoon the orange Dijon glaze generously over the pork medallions.
- 2
Transfer the skillet to the oven and bake for 20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- 3
Halfway through baking, spoon some of the glaze from the pan back over the pork medallions so they stay glossy and coated.
- 4
Let the pork rest for 5 minutes before serving.
- 5
Garnish with extra fresh cilantro if desired.
Melissa's Notes
The glaze thickens and caramelizes as it bakes, creating incredible flavour. If you want extra sauce for rice or potatoes, double the glaze ingredients. A cast-iron skillet works beautifully for this recipe. Delicious served with roasted baby potatoes, garlic green beans, or wild rice. If your orange marmalade has large pieces of peel, chop them slightly for a smoother glaze.
Nutrition Information
Per serving — based on 4 servings
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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