Eating low carb doesn’t have to cost you any flavor or taste. These Orange Teriyaki Pork Medallions prove just that. It’s perfect for a weeknight dinner to stay on track with your keto lifestyle.
With the start of the new year, almost everyone has decided that it’s time to drop those holiday pounds.
The biggest diet of last year, and probably this year, is going to still be the keto diet so this is why this recipe is going to become your new best friend.
And do you want to know the very best part of this recipe? It literally takes 15 minutes to cook. That’s it.
So after spending all day playing mom/dad, taxi, house cleaner, worker, bill payer, and everything else that happens in the day, you can relax knowing that within moments you’ll be able to have a delicious meal on the table for those that you love.
Since I’m a big fan of eating low carb, I love that this recipe only has 3 net carbs!
That means I don’t have to worry about giving up the gains that I’ve worked so hard to get while also being able to have some awesome taste as well.
If you happen to have any leftovers, it tastes amazing the next day as well.
Getting to have this delicious meal two days in a row is actually really great. (and another way that this meal saves even more time, too!)
Keto Orange Teriyaki Pork Medallions
Ingredients:
1 ½ lb. Pork tenderloin sliced into 1-1 ½ inch thick pieces
1 Tbsp. Sesame oil
1 tsp. Ginger paste
2 tsp. Minced garlic
2 Tbsp. Juice from an orange (You can substitute 1 tsp. Orange extract and 2 Tbsp. water)
1 tsp. Orange zest
¼ C. Sugar-free teriyaki marinade
1 Tbsp. Sesame seeds for garnish
¼ C. Chopped green onions for garnish
How to make Keto Orange Teriyaki Pork Medallions:
Heat the sesame oil in a skillet over medium-high heat on the stove.
Saute the pork medallions for 3-5 minutes on each side until browned well and cooked to an internal temperature of at least 145 degrees.
Remove the pork from the skillet, and set it aside to keep warm.
Reduce the heat to low.
Place the minced garlic, ginger paste, orange juice or extract and water and orange zest in the skillet, and cook for 30 seconds.
Add the marinade to the skillet, and saute for another 30 seconds before adding the pork back and tossing to coat well in the sauce.
Garnish with sesame seeds and chopped green onions before serving.
What is the difference between pork loin and pork tenderloin?
Pork loin is typically a wider cut of meat and really that’s what the difference between the two comes down to. I like using tenderloin for this dish because it’s a tad bit thinner, making it easier and quicker to cook.
What temperature do you cook pork tenderloin to?
Cooking the pork to an internal temperature of 145 degrees is key. You don’t want to take a risk with undercooked pork. The easiest way to keep track of the temperature is to get a meat thermometer that will give you the exact reading.
What should I serve with pork tenderloin?
You can really serve whatever type of food you’d like to serve with it, but for this dish make certain that your side dish is low carb and keto-friendly as well. Cauliflower rice is always a great option and tastes just like regular rice! For a flavorful options you can make sauteed broccolini with garlic. Brussel Sprouts is another winning choice to consider as well.
How do you store the leftovers?
If you have any of this delicious dish leftover, you just need to store it in a container or sealable bag in the fridge. Once it’s time to reheat, you can do so again on the stove or put it in the microwave for a short amount of time as well.
If you like this pork dish, make certain to check out our Easy Loaded Grilled Pork Nachos Recipe, our Slow Cooker Pork Loin With Cranberry Walnut Relish or our Easy Pork Tenderloin Recipe with Asian Slaw. All are delicious and so simple to make!
Keto Orange Teriyaki Pork Medallions
Ingredients
- 1 ½ lbs. Pork tenderloin sliced into 1-1 ½ inch thick pieces
- 1 Tbsp. Sesame oil
- 1 tsp. Ginger paste
- 2 tsp. Minced garlic
- 2 Tbsp. Juice from an orange You can substitute 1 tsp. Orange extract and 2 Tbsp. water
- 1 tsp. Orange zest
- ¼ C. Sugar free teriyaki marinade
- 1 Tbsp. Sesame seeds for garnish
- ¼ C. Chopped green onions for garnish
Instructions
- Heat the sesame oil in a skillet over medium-high heat on the stove.
Saute the pork medallions for 3-5 minutes on each side until browned well and cooked to an internal temperature of at least 145 degrees.
Remove the pork from the skillet, and set it aside to keep warm.
Reduce the heat to low.
Place the minced garlic, ginger paste, orange juice or extract and water and orange zest in the skillet, and cook for 30 seconds.
Add the marinade to the skillet, and saute for another 30 seconds before adding the pork back and tossing to coat well in the sauce.
Garnish with sesame seeds and chopped green onions before serving.
Nutrition
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