Tangerine Veal Medallions

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

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.

Makes: 4 servings

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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

Press peppercorns into both sides of veal medallions. (They will not completely coat the veal.) Season with salt.
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.
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.

Nutrition

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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