Pan-Seared Pork with Tomato-Orange Sauce
Our easy Piquant Orange-Tomato Sauce really ramps up the flavor of tender, pan-seared medallions of pork. Serve with a side of couscous, rice or quinoa to soak up the delicious sauce for a uniquely flavorful alternative to pasta with marinara.
- 1 pork tenderloin (3/4 to 1 lb)
- 1/4 cup flour
- 1/2 teaspoon salt
- Freshly ground black pepper
- Olive oil
- 1/4 cup orange juice
- 1-3/4 cup Piquant Orange-Tomato Sauce
- Trim any excess fat and silver skin from the pork tenderloin and cut it into 1/2-inch thick slices.
- Combine the flour, salt and a few grinds of black pepper in a shallow dish. Dredge the pork slices in the flour, shake off the excess and set aside.
- Film the bottom of a heavy skillet with olive oil and heat over medium-high heat. Working in batches to avoid overcrowding the pan, add the pork slices in a single layer and cook until lightly browned, about 1-1/2 to 2 minutes per side. Transfer to a serving platter and cover loosely with foil to keep warm.
- Deglaze the pan with the orange juice, scraping up any browned bits that may have accumulated in the bottom of the pan. Return the pork slices to the pan, along with any juices that may have accumulated on the platter. Turn each piece once or twice to lightly glaze with the pan juices and return them to the serving platter.
- To serve spoon some of the Piquant Orange-Tomato Sauce over the pork and put the remainder in a bowl to pass at the table. Serve with couscous, quinoa or steamed rice and a green vegetable or salad.