Pork medallions

Ingredients:

• 2 pork tenderloins (about 0.5 kg each)
• 3/4 cup teriyaki sauce
• 1/4 cup apple cider vinegar
• 1/4 cup ginger sauce
• 1/4 cup orange juice
• 2 cloves garlic, crushed
• 4 tbsp. l. olive oil
• 1 medium red onion, coarsely chopped
• 1/4 cup honey
• 1/4 cup orange marmalade
• 1/4 cup tomato-vegetable juice
• 2 oranges

Preparation:

1. For marinating, sprinkle the pork with salt and pepper. In a baking dish, combine 0.5 cups of teriyaki sauce, apple cider vinegar, ginger sauce, orange juice, and garlic. Add the pork and coat well with the marinade. Cover and refrigerate for 3 hours or up to 24 hours.
2. The next day, preheat the oven to 175°C.
3. Heat olive oil in a large heavy skillet. Remove the pork tenderloins from the marinade and place them in the hot skillet. Brown them on all sides, then return the pork to the baking dish with the marinade. Add the sliced ​​red onion to the skillet and cook until translucent, then add it to the pork. Cover the baking dish with foil and bake for 20 minutes.
4. In a small bowl, combine the remaining 1/4 cup teriyaki sauce with the honey, jam, and tomato-vegetable juice. After 20 minutes, remove the pork from the oven, remove the foil, and use a very sharp knife to make deep slits in the meat. Pour the honey sauce into these slits and over the surface of the meat. Slice the unpeeled oranges into 0.5 cm-thick rounds and arrange them on top and along the sides of the pork tenderloin.
5. Return the meat to the oven and bake, uncovered, until the orange slices begin to curl, about 15 minutes more. Remove the meat from the oven and let it rest for 10 minutes before slicing into medallions. Transfer to a platter and serve.