Orange Pork Medallions

Ingredients

1 1/2 pounds pork tenderloin cutlets, about 1/4 inch thick
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup flour
4 tablespoons butter
1/4 cup olive oil
1/4 cup dry sherry or white grape juice
2 1/2 tablespoons frozen orange juice concentrate, thawed
1/2 teaspoon dried tarragon
3/4 cup sour cream

Instructions

Sprinkle pork with salt and black pepper. Coat with flour.

Heat butter and olive oil in a large skillet over medium-high heat until bubbly. Add pork and cook until browned, about 2 minutes per side. Transfer pork to a plate; keep warm.

Add the sherry, orange juice concentrate and tarragon to the skillet drippings. Cook mixture over medium heat, stirring continually, until reduced by one-third.

Reduce heat to low. Stir in sour cream. Cook for 2 minutes; do not boil.

Return pork to skillet. Cook, turning to coat, for 2 minutes. Arrange pork on a serving platter. Pour sauce over pork and serve.

Notes

Turning the stove to low heat before adding the sour cream is one way to prevent the sauce from curdling. Another is to return the pork to the skillet after the sauce is reduced, cook it for 2 minutes, then stir in the sour cream.