- 1/4 cup all-purpose flour
- Coarse salt and ground pepper
- 1- 1/2 lb. 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
- 3/4 cup fresh orange juice (about 3 oranges)
- 1 tablespoon fresh lemon juice
- 1 tablespoon capers drained and rinsed (optional)
- 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.
Nutrition InfoPer serving: 315 calories; 12.7 grams fat; 36.9 grams protein; 11.4 carbohydrates; 0.4 gram fiber