Pork Medallions with Mixed Orange Sauce

I always love the combo of pork with citrus and this is a particularly tasty one.  The original idea was to make a blood orange sauce because you can never go wrong with blood oranges, they have a beautiful richly sweet flavor that matches their color.  BUT if your regular grocery stores aren't carrying blood oranges during the week you're hoping to post a pork recipe with blood orange sauce, then a mix of oranges and tangerines or tangelos will work too (but try to do it with blood oranges if you can).

Pork Medallions with Mixed Orange Sauce

4 pork loin chops, boneless
flour for dredging
4 tbsp butter
2 tsp minced garlic
1 tsp dried marjoram
1-1/3 cups orange juice (yield from 7-8 oranges)
1 tbsp cornstarch
Salt and pepper, to taste
Pound pork chops with a mallet on both sides.  Reform tenderized meat into rounds and tie with kitchen string.

Lightly dredge rounds in flour, shaking off excess.

In a large skillet over medium-high heat, melt 4 tbsp of butter.  Place medallions in skillet and brown for 4-5 minutes on one side, then turn over and brown on the other side for 4-5 minutes.

Lower the heat to medium-low and drain off any grease in the skillet.  Add in the garlic, majoram and orange juice.

Cover the skillet and let medallions cook for 3-4 minutes.  Uncover skillet, flip the medallions then replace cover.  Cook an additional 3-4 minutes.

Remove pork from the skillet and put burner on high. In a small bowl mix 1 tbsp cornstarch with 2 tbsp of juice from the pan.  When the sauce in the pan is boiling, whisk in cornstarch mix and allow to boil for 1-2 minutes, sauce will thicken slightly.  Remove from heat, season with salt and pepper (to taste) then pour over the medallions.

NOTES

Can subsitute veal chops or chicken breasts for pork.

Like I mentioned above, if you can't find blood oranges, regular oranges would work as well, you just wouldn't have the rich color that the blood oranges provide.  Try a mixture of different types of oranges.

Serve with some nice green veggies, they'll provide a nice color contrast with the medallions on the plate.  I served this with broccoli and the orange sauce on the broccoli got rave reviews from the parental units!