Pork Medallions With Orange Sauce

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
177
FAT
18%
CHOL
0%
SOD
15%

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Ingredients for 4 servings

1/4 cup all-purpose flour

Coarse salt and ground pepper

1 1/2 pounds pork tenderloin, trimmed, and sliced on the bias into 1/2-inch-thick medallions

1 to 2 tablespoons olive oil

1 small clove garlic, minced

3/4 cup fresh orange juice (about 3 oranges)

1 tablespoon fresh lemon juice

1 tablespoon capers, drained and rinsed (optional)