Tangerine Veal Medallions

Tangerine Veal Medallions

1 Review
From: EatingWell Magazine, November 1997

A bright, tasty citrus sauce matches perfectly with veal, especially in this easy sauté. If you like, spike the dish with a few dashes of bottled red pepper sauce. In any case, serve it with wilted chard or steamed asparagus.

Ingredients 4 servings

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  • 2 tablespoons pink peppercorns, crushed, or 1 tablespoon black peppercorns, crushed
  • 1 pound boneless veal loin, trimmed and cut into eight 1/2-inch-thick medallions
  • Salt
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 large shallot, minced
  • 1 cup tangerine juice, or orange juice
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon tomato paste
  • 2 scallions, chopped

Preparation

  • Active

  • Ready In

  1. Press peppercorns into both sides of veal medallions. (They will not completely coat the veal.) Season with salt.
  2. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add the veal and cook until golden outside and faintly pink inside, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm.
  3. Add the remaining 1 1/2 teaspoons oil to the pan. Add shallot and cook, stirring, until softened, about 1 minute. Add juice, vinegar and tomato paste. Bring to a boil, scraping up any browned bits. Cook until the liquid is reduced by half, about 4 minutes. Stir in scallions and any accumulated juices from the veal. Season with salt. Divide the veal among 4 plates and top with the sauce. Serve immediately.
  • Ask your butcher for the boneless veal; for a less expensive alternative, use pork tenderloin.

Nutrition information

  • Per serving: 235 calories; 10 g fat(2 g sat); 1 g fiber; 12 g carbohydrates; 23 g protein; 23 mcg folate; 84 mg cholesterol; 9 g sugars; 0 g added sugars; 361 IU vitamin A; 22 mg vitamin C; 52 mg calcium; 1 mg iron; 145 mg sodium; 414 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 fruit, 3 lean meat, 1/2 fat

Reviews 1

May 21, 2013
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By: lpanoussi
delicious! This is a wonderful recipe that I have been making for years and years. It is easy and delicious and will make you look like a gourmet chef at any dinner party you might host. Only departure for the recipe is that I cook the chops longer, I like them well done. Other than that, I follow it faithfully and it has never failed me. Pros: easy, delicious, and awesome presentation