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Pork Medallions with Orange Sauce

See full recipe on: Martha Stewart



Ingredients

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)

Nutrition 4 servings

Per Serving % Daily Value
Calories 307
Fat 11g 17%
Carbs 12g 4%
Protein 37g 74%
Fiber 0g 3%
Cholesterol 110mg 36%
Sodium 88mg 3%
     
Fat
Carbs
Protein

Preparation






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