Sautéed Pork Medallions

Ingrédients

½ Pork loin, boneless, 3 lb

salt and pepper to taste

4 ounces Olive oil

4 ounces Orange juice

1 Tablespoon lemon juice

2 ounces Green onion, sliced

2 oranges

Flour, as needed

6 ounces Red Bell Pepper, juli-

enne

2 ounces Grand Marnier

1 cup demi-glace

Instructions

Season the pork with salt and

pepper and marinated over-

night with the next 4 ingredi-

ents.

• Zest the oranges. Blanch and

refresh the zest. Peel and sec-

tion the oranges.

• Cut the pork into 3 ounce me-

dallions and pound lightly.

Dredge the medallions in flour

seasoned with salt and pepper.

Sauté the medallions in the re-

maining olive oil until done,

approximately 5 minutes. Re-

move from the pan and reserve.

• Add the red peppers and re-

maining green onions to the

pan and sauté lightly.

• Remove the pan from the flame

and de-glaze with Grand Mar-

nier.

• Add the demi-glace, orange

zest, and remaining orange and

lemon juices. Adjust the sea-

sonings. Serve two medallions

of pork per portion with sauce.

Garnish with the orange section