| Instructions |
| In a shallow dish, whisk together flour, 1/2 teaspoon salt, and 1/4 teaspoon 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 mixture, turning to coat completely; tap off excess. |
| In a 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. |
| Working in batches so as not to crowd pan, add pork; sear until browned, about 2 minutes per side. Transfer to a platter. |
Add more oil to skillet, if needed. Cover with foil.
Add garlic; cook, stirring, until fragrant, about 1 minute. |
| Add capers, if desired, and citrus juices. |
| Bring to a boil, stirring up any browned bits from bottom of pan. |
| Cook until sauce is slightly thickened, 2 to 3 minutes. Season with salt and pepper, as desired. |
| Serve sauce over pork. |
Note: Rinsing Capers: Before using capers in any dish, soak them in a bowl of tap water for ten minutes, then drain.
When browning the pork, you may need to add more olive oil to the skillet between batches; reduce the heat to medium if the oil starts to smoke.
Source : Martha Stewart "Everyday Food" |
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Recipe
- 1/4 cup all-purpose flour
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Coarse salt and ground pepper
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1 1/2 pounds pork tenderloin, trimmed, and sliced on the bias into 1/2-inch-thick medallions
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1 to 2 tablespoons olive oil
- 1 small clove garlic, minced
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3/4 cup fresh orange juice (about 3 oranges)
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1 tablespoon fresh lemon juice
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1 tablespoon capers, drained and rinsed (optional)
SERVES : 4
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