Orange & Hoisin Glazed Pork Medallions

• 2 Tablespoons Olive Oil
• 2 pounds Pork Loin Roast, Sliced Into 1/2 Inch Medallions, Or 4-6 Pork Chops
• 1 cup Thinly Sliced Zucchini, Optional
• 1/2 cups Hoisin Sauce
• 1 whole Mandarine Orange, Juiced
• 1 Tablespoon Grated Fresh Ginger
• 1 clove Garlic, Finely Minced
• 1 teaspoon Worcestershire Sauce
• Salt And Pepper, to taste

1. Heat olive oil in skillet over medium high heat.
2. Salt and pepper pork.
3. Place pork into hot pan and brown each side.
4. While pork is cooking, prepare the glaze.
5. Stir hoisin, orange juice, ginger, garlic, Worcestershire, salt and pepper together until smooth.
6. After pork has browned, brush very liberally with glaze.
7. Top with zucchini, reduce heat and cover to cook 5-10 minutes until pork is cooked thoroughly.
8. Serve pork warm over Pineapple Fried Brown Rice (see my recipe box).
9. 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.

olive oil, medallions, zucchini, hoisin sauce, mandarine, fresh ginger, clove garlic, worcestershire sauce, salt

Taken from tastykitchen.com/recipes/main-courses/orange-hoisin-glazed-pork-medallions/ (may not work)