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
- 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.
- 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.
- 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.
- 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!