Orange & Hoisin Glazed Pork Medallions with Pineapple Fried Brown Rice

Orange Hoisin Glazed Pork Medallions with Pineapple Fried Rice {Don’t forget to check out my random thoughts from yesterday! They’re just like my Saturday things….except from Tuesday.}

Am I the only one who buys fresh pineapple every week? Would you consider it an everyday food? Because we definitely do. I cut it up when it’s ripe and eat it all week long. We grill it, add it to breakfasts, smoothies and everything else under the sun. I CANNOT get enough pineapple. It’s turned into a sickness, really.

Pineapple and mushrooms are at the tops of my list lately. Oh and chocolate too. Obvs.

One time in college, there was a guy who tried to pick me up at the grocery store while I was picking out a pineapple. He walked directly over to me and said “Excuse me. If I were to buy a pineapple, how would I know when it’s ripe?” My answer “I don’t know” and I grabbed one and walked away. Haha. It was late, I was tired and he wasn’t all that cute. {Sorry, buddy.}

That was a good story.

Anyways, I still don’t technically know the answer to this question, but Ina Garten always says to smell the fruit. If it smells sweet, then it’s good and ripe. That’s what has worked for me, so that’s what I continue to do. It works for cantaloupe, tomatoes, berries and honeydew.

So yeah. Nothing beats fresh and ripe pineapple. Give this Pineapple fried rice a whirl. It’ll knock your socks off. And the glazed pork medallions are pretty darn tasty too. All three of us gobbled this dinner up in no time last week and were really sad there were NO LEFTOVERS. —>a sure sign of a delicious dinner. Here’s how to make it:

Pineapple Fried Rice 1Chop some onion,

Pineapple Fried Rice 3fresh pineapple (aka pure GOLD)

Pineapple Fried Rice 2some cilantro, scallions,

Orange Hoisin Glazed Pork Medallions 1and zucchini. –>for the pork.

Pineapple Fried Rice 4Saute the onions in a little olive oil until tender, 5 minutes or so.

Pineapple Fried Rice 5Stir in some cooked brown rice and heat it through. I used the precooked frozen brown rice from Trader Joes. Holy life changing batman! 3 minutes in the microwave and voila! Brown rice. I’ve fallen in love.

Pineapple Fried Rice 6Once the rice is hot, stir in a beaten egg. Stir this all around until there are small scrambled bits dispersed throughout.

Pineapple Fried Rice 7Now you can stir in the pineapple, cilantro and scallions.

Pineapple Fried Rice 8Sprinkle in some toasted almonds

Pineapple Fried Rice 9and drizzle in some sesame oil.

Pineapple Fried RiceStir it all up and that’s it! Turn the burner off and cover to keep warm while we make the pork.

Orange Hoisin Glazed Pork Medallions 2The glaze for the pork is super simple to make. Toss a bunch of stuff into a bowl and stir. Stuff meaning hoisin, fresh mandarin orange juice, minced ginger and garlic, plus a little worcestershire and s&p. Lets pretend I took a photo of every ingredient in the bowl, shall we?

Orange Hoisin Glazed Pork Medallions 3Ok, so now we can brown our pork medallions. I had a pork tenderloin that I sliced into 1/2 inch thick slices…hence the word ‘medallion’ in the title of this recipe. For all you normal folk, feel free to just use pork chops. Salt and pepper each side of your pork and brown in a little oil.

Orange Hoisin Glazed Pork Medallions 4Like this.

Orange Hoisin Glazed Pork Medallions 5Once both sides are browned, brush generously with that glaze and top with the zucchini. Finish this off in a 350 degree oven if your pork isn’t quite done. Or just keep on the stove over low heat covered. It’ll all cook. No worries.

Orange Hoisin Glazed Pork Medallions with Pineapple Fried Rice Final 1Serve the pork over the rice and all will be good in the world. Mmmm… tasty.

Side note: see this last photo? It’s part of the Le Creuset pairings contest. Basically, you need to go like this photo on Pinterest. Just find it on this page and click the like button. If I get the most likes, I get to give away a whole lot of Le Creuset swag to a bunch of you lovely people! Incentive, yes? You can also enter to win some prizes directly through Le Creuset too by going here. I used Le Creuset cookware to create this meal and use it a lot in my recipes. LOVE LOVE LOVE their products. High quality cookware that lasts forever. I’m telling you that you WANT to win this stuff.

Anyways, make this meal tonight! Super delicious and simple! Everyone will love it! Here’s the handy dandy printable:

Enjoy your Wednesday!


Orange & Hoisin Glazed Pork Medallions with Pineapple Fried Brown Rice

Yield: 4 servings


  • for the rice-
  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 4 cups cooked brown rice
  • 1 egg
  • 4 tablespoons chopped cilantro
  • 3 sliced scallions
  • 2 tablespoons sesame oil
  • 1 1/2 cups fresh pineapple chunks
  • 1/4 cup sliced, toasted almonds
  • for the pork-
  • 2 tablespoons olive oil
  • 1-2 lb. pork loin roast, sliced into 1/2 inch slices (or 4-6 pork chops)
  • 1/2 cup hoisin sauce
  • juice of 1 mandarin orange
  • 1 tablespoon finely minced ginger (1-inch chunk, peeled and grated)
  • 1 clove garlic, minced
  • 1 teaspoon worcestershire sauce
  • salt & pepper, to taste
  • 1 cup sliced zucchini (optional)


  1. Saute onions in olive oil over medium heat until tender, 3 minutes. Stir in rice and egg. Continue stirring until hot and egg has been cooked. Stir in remaining ingredients. Remove from heat and cover to keep warm.
  2. For the pork, heat olive oil in skillet over medium high heat. Salt and pepper pork. Place pork into hot pan and brown each side. While pork is cooking, stir hoisin, orange juice, ginger, garlic, worcestershire, salt and pepper together until smooth. After pork has browned, brush very liberally with glaze. Top with zucchini, reduce heat and cover to cook 5-10 minutes until pork is cooked thoroughly.
  3. Serve pork warm over rice.
  4. 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.

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  1. I love new pork recipes, and this rice sounds like an awesome side. It looks like summer on a plate! YUM!

  2. i was taught that you smell the bottom of the pineapple to figure out if it’s ripe or not…but i have this fear of pineapples and their spikes and their tops so i never touch them, therefore, i lack in my pineapple eating. i’m so happy you used hoisin sauce paired with orange in this..such a unique flavor combination that i’m sure is killer!

  3. This looks delicious. And, it is actually exactly what is on my menu for tonight, so I was so excited to see this post today. I have never made pineapple fried rice before, so I am so excited to try it out.

  4. Lauren- this recipe looks absolutely mouth watering!! Yum!

  5. Delicious!! I have to try this. The hubs isnt into stuff like this, but I will have to make him try it anyway.

  6. This looks like the perfect dish for dinner! Pork is a frequently consumed meat in my house and your recipe is different from anything we have tried. I’m excited to try it to change things up!

  7. mmmmm…mmmmm…good


  9. I love pineapple! And would definitely never have thought to use it in a fried rice before, but I love this 🙂

  10. OMG! This looks wonderful!