Latin-Style Pork Medallions

• 2 tbsp. olive oil
• 1 large red onion
• 1 whole pork tenderloin
• 3/4 tsp. salt
• 1/2 tsp. dried oregano
• 1/4 tsp. coarsely ground black pepper
• 2 large navel oranges
• 1 large lime
• 2 clove garlic
• 2 tsp. brown sugar
• 1 tsp. cornstarch

1. In nonstick 12-inch skillet, heat 1 tablespoon olive oil over medium heat until hot.
2. Add red onion and cook until tender and golden, about 10 minutes, stirring occasionally.
3. While onion is cooking, cut tenderloin crosswise into 8 pieces.
4. Place half of pork pieces between 2 sheets of plastic wrap and pound with meat mallet or rolling pin to 1/4-inch-thick medallions.
5. Repeat with remaining pork.
6. Sprinkle pork with salt, oregano, and pepper.
7. 3. the pork medallions, and cook 4 to 5 minutes, turning once, until lightly browned on the outside and still slightly pink on the inside.
8. Transfer pork to plate; cover with foil to keep warm.
9. Repeat with remaining 1 1/2 teaspoons olive oil and remaining pork medallions.
10. While pork is cooking, from 1 orange, squeeze 1/2 cup juice; cut remaining orange into 8 wedges.
11. From lime, squeeze 2 tablespoons juice.
12. In 2-cup glass measuring cup, mix orange juice, lime juice, garlic, brown sugar, cornstarch, and 1/4 cup water.
13. Return onion to skillet.
14. Stir in orange-juice mixture and heat to boiling over medium-high heat; boil 1 minute, stirring constantly.
15. Pour sauce over pork; serve with orange wedges.

olive oil, red onion, pork tenderloin, salt, oregano, ground black pepper, oranges, lime, clove garlic, brown sugar, cornstarch

Taken from www.delish.com/recipefinder/latin-style-pork-medallions-583 (may not work)