Tangerine Veal Medallions

November 1997, The EatingWell Healthy in a Hurry Cookbook (2006)

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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.

Tangerine Veal Medallions

Makes: 4 servings

Active Time:

Total Time:


  • 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


  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.

Tips & Notes

  • Ask your butcher for the boneless veal; for a less expensive alternative, use pork tenderloin.


Per serving: 222 calories; 9 g fat (3 g sat, 5 g mono); 85 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 22 g protein; 1 g fiber; 168 mg sodium; 455 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value), Zinc (18% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 fruit, 3 lean meat, 1/2 fat

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