Pork Medallions With Tangerine And Pinenuts - cooking recipe

Ingredients

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

Preparation

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