Pork Medallions with Orange Sauce
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- Prep Time 30 minutes
- Total Time 30 minutes
- Yield Serves 4
Ingredients
- 1/4 cup all-purpose flour
- Coarse salt and ground pepper
- 1 1/2 pounds pork tenderloin, trimmed, and sliced on the bias into 1/2-inch-thick medallions
- 1 to 2 tablespoons olive oil
- 1 small clove garlic, minced
- 3/4 cup fresh orange juice (about 3 oranges)
- 1 tablespoon fresh lemon juice
- 1 tablespoon capers, drained and rinsed (optional)
Directions
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In a shallow dish, whisk together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place pork slices on a clean work surface, and press with the heel of your hand until each is about 1/3 inch thick. Lightly dredge pork in flour mixture, turning to coat completely; tap off excess.
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In a 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Working in batches so as not to crowd pan, add pork; sear until browned, about 2 minutes per side. Transfer to a platter. Add more oil to skillet, if needed. Cover with foil.
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Add garlic; cook, stirring, until fragrant, about 1 minute. Add capers, if desired, and citrus juices. Bring to a boil, stirring up any browned bits from bottom of pan. Cook until sauce is slightly thickened, 2 to 3 minutes. Season with salt and pepper, as desired. Serve sauce over pork.
the side dish is sauteed sweet potatoes and spinach: http://www.marthastewart.com/portal/site/mslo/menuitem.aced15a43a1d10e59...
Sounds good . . will definitely try it. What is side in the picture?
Sounds good . . will definitely try it. What is side in the picture?
Good, quick, have everything on hand anyway recipe. Very similar to piccata, but the orange juice is a nice twist. It makes it a bit sweeter than the traditional lemon piccata. Any idea what the side dish in the picture is?
this sounds really good, does anyone know if it tastes really orangy, or does it just have a nice citrus flavor?
Quick, easy and absolutely delish!