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 | ingredients |
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¼ cup all-purpose flour
Coarse salt and ground pepper
1-½ pounds pork tenderloin, trimmed, and sliced on the bias into 1/2-
inch-thick medallions
1 to 2 tablespoons olive oil
1 small garlic clove, minced
¾ cup fresh orange juice (about 3 oranges)
1 tablespoon fresh lemon juice
1 tablespoon capers, drained and rinsed (optional)
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 | Pork Medallions with Orange Sauce |
| | Serves 4 |
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- In a shallow dish, whisk together flour, ½ teaspoon salt, and ¼ 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 the 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 citrus juices and capers, if desired. 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.
Per serving: 315 calories; 12.7 grams fat; 36.9 grams protein; 11.4 carbohydrates; 0.4 gram fiber
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