0 recipes from contoocook and beyond


l/4 cup flour
l-l/2 lbs. pork tenderloin, trimmed and sliced on the bias into l/2″ thick medallions
l to 2 tbsps. olive oil
l small garlic clove mi9nced
3/4 cup orange juice
l tbsps. lemon juice
l tbsps. capers, drained and rinsed(before using capers soak in bowl of tap water for l0 mins. then drain)
In a shallow dish whisk together flour, l/2 tsp. salt and l/4 tsp. pepper. Place pork slices on clean work surface and press with the heel of your hand until each is about l/3″ thick. Lightly dredge pork in flour mix, turning to coat completely, tap off excess. In l2″ skillet heat l tbsps. oil over med high heat. Working in batches so as not to crowd pan add pork; sear until browned about 2 mins per side. Transfer to platter. Add more oil to skillet if needed. Cover with foil. Add garlic; cook stirring until fragrant about l min. Add capers and citrus juices. Bring to boil, stirring up any browned bits from bottom of pan. Cook until sauce is slightly thickened, 2 to 3 mins. Season with s&p as desired. Serve sauce over pork
Serves 4 Martha’s Food magazine

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