Under 30 Minutes

Pork Medallions with Orange Sauce

When browning the pork, you may need to add more olive oil to the skillet between batches; reduce the heat to medium if the oil starts to smoke.

  • Prep:
  • Total Time:
  • Servings: 4
Pork Medallions with Orange Sauce

Source: Everyday Food, November 2003

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

  1. 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.

  2. 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.

  3. 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.

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