Orange Pork Medallions
4 Servings

1 pound pork tenderloin, sliced
1 tablespoon sesame oil
4 green onions, including tops, thinly sliced
juice of 2 oranges
2 1/2 tablespoons lemon juice
2 tablespoons orange marmalade
1/2 teaspoon ground cinnamon
1/2 tablespoon rosemary, crushed
1/4 teaspoon freshly ground black pepper, (optional)
3/4 teaspoon prepared horseradish
2 tablespoons minced parsley
1 tablespoon cornstarch

GARNISH
11 ounces mandarin orange sections, slices
4 sprigs parsley

Flatten pork slices with pounder or rolling pin to 1/2-inch thickness. Set aside. Heat oil in a nonstick skillet over medium high heat. Add pork and brown quickly, 2 minutes per side. Add onions and sauté until tender. In a bowl, blend remaining ingredients, except orange slices and parsley sprigs, and add to skillet. Cook, stirring constantly, until sauce thickens. Remove to warmed platter and garnish with orange slices and parsley.