Pork Medallions With Tangerine And Pinenuts

• 8 (3 oz.) pork medallions, cut from tenderloin
• salt
• white pepper
• 1 Tbsp. olive oil
• 4 tsp. butter
• grated peel and juice of 3 tangerines
• dry white wine
• 2 Tbsp. toasted pine nuts

1. Pound medallions to flatten just slightly.
2. Season to taste with salt and white pepper.
3. Heat oil with 1 tablespoon of butter in a large skillet over medium-high heat.
4. Add medallions and cook 2 to 3 minutes on each side until golden brown.
5. Remove meat to plate and keep warm.
6. Pour excess fat from pan.
7. Measure juice and add enough wine to equal 2 cups.
8. Pour liquid into pork pan over high heat, stirring to loosen the browned bits.
9. Bring to a boil, then reduce to 1/2 cup.
10. Whisk in remaining 3 tablespoons of butter, bit by bit.
11. Season to taste with salt and pepper.
12. Stir in tangerine peel, pine nuts and any juice that has collected on plate with pork.

pork medallions, salt, white pepper, olive oil, butter, tangerines, white wine, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=278894 (may not work)