Recipes Ingredients Meat & Poultry Pork Recipes Pork Medallions with Orange Sauce 3.8 (60) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 This citrusy pork dish is a quick and tasty dinner. Ingredients ¼ cup all-purpose flour Coarse salt and ground pepper 1 ½ pounds pork tenderloin, trimmed, and sliced on the bias into ½-inch-thick medallions 1 to 2 tablespoons olive oil 1 small clove garlic, minced ¾ cup fresh orange juice (about 3 oranges) 1 tablespoon fresh lemon juice 1 tablespoon capers, drained and rinsed (optional) Directions 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. 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. 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. Cook's Notes 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. Rate it Print