What's For Dinner?

As I mentioned last week, it can be tough to figure out what to cook for dinner. You want something that's going to taste good, but also something that's going to be fast and easy.

I've been on a pork kick lately (it's been on sale at two of the grocery stores where I shop) and this recipe fits the bill for both yumminess and quickness. This recipe comes from my Martha Stewart Everyday Foods app on my iPhone. I've made this a few times now, and have been pleased with the results. It's flavorful and isn't fatty or too rich--it's perfect for a weeknight, served with rice and veggies.

Pork Medallions with Orange Sauce

1/4 cup flour
Salt and pepper to taste
1 1/2 pound pork tenderloin, trimmed of fat and sliced on the bias into 1/2-inch thick medallions
1 to 2 Tablespoon olive oil
1 clove garlic
3/4 cup orange juice
Juice of 1/2 lemon
1 Tablespoon capers drained and rinsed
1 Tablespoon fresh parsley, chopped

1. In a shallow dish, whisk together flour, salt and 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, flipping to coat completely. Tap off excess.
   
2. In a 12-inch nonstick skillet, heat 1 Tablespoon oil over medium-high heat. Working in batches, add pork; sear until browned, about 3 minutes per side (depending on how hot your pan gets). Transfer to a platter and cover with foil. Add more oil to the skillet if necessary and cook the remaining pork.
3. Add garlic to skillet; cook, stirring until fragrant, about 1 minute. Add capers and citrus juices. Bring to a boil, stirring up any browned bits from the bottom of the pan. Cook until sauce is slightly thickened, 2 to 3 minutes. Season with salt and pepper, as desired. Return pork to the pan and sprinkle with parsley. Serve immediately.

Variations:

• There isn't much to change on this one, but I think the orange sauce would be tasty over shrimp or chicken.
• If you don't like capers, leave them out. My hubby loves capers, so there a highlight of this dish...so much so that I usually add a few extra!