Take out the heat in Orange-Glazed Pork Medallions

It’s an extremely rare occurrence that I recommend leaving an ingredient out of a recipe.
   It drives me bonkers when I read a negative review of a recipe, but the reviewer admits to changing everything around by adding, substituting and taking away ingredients.
   No wonder the recipe didn’t work!
   The recipe has been tested and re-tested by the developer and a magazine or cookbook’s test kitchen.
   However, this time, I’m going to recommend it.
   Orange-Glazed Pork Medallions from the June 2010 issue of Cook’s Country magazine are excellent, but there’s one problem.
   They’re mouth-burningly hot, thanks to a tablespoon of hot sauce!
   Unless you can tolerate very hot foods, this isn’t going to be any fun to eat.
   I recommend taking out the hot sauce entirely, or just using one or two drops.
   The recipe is a snap to make.
   To access the recipe fully, you’ll need to register for a Cook’s Country website log-in.
   Marmalade and orange juice (skip the hot sauce) are whisked together in a small bowl.
   Two pork tenderloins are cut into medallions and cooked in a skillet. The marmalade mixture is added.
   The pork is transferred to a platter and sprinkled with fresh chives.