- 2 navel oranges, divided
- 1 (1 1/2-pound) pork loin roast, cut into 1/2-inch-thick medallions
- Salt and pepper, to taste
- 1 to 2 tablespoons high-heat oil
- 2 cloves garlic, minced
- 1 tablespoon minced shallots
- 1/4 cup white wine
- 2 to 4 tablespoons cold butter
- 2 tablespoons capers, rinsed and chopped
- 1 tablespoon chopped fresh tarragon
Zest and juice half an orange. Remove peel and pith from remaining oranges and cut fruit into segments. Season pork medallions liberally with salt and pepper.
Heat 1 tablespoon oil in a large sauté pan over medium-high heat. Working in batches so you don’t crowd the pan, sear pork until golden brown and cooked to an internal temperature of 145° F, 3 to 6 minutes per side. Add more oil to the pan as needed. Remove cooked pork to a warm plate and cover with foil.
Reduce heat to medium and add garlic and shallots; cook until fragrant, 1 to 2 minutes. Deglaze pan with reserved orange juice and white wine, using a wooden spoon to scrape up any browned bits in the bottom of the pan. Reduce liquid to about 2 tablespoons.
Remove pan from the heat and swirl in butter, 1 tablespoon at a time. Stir in orange zest, orange segments, capers and tarragon. Warm over low heat, if necessary. Serve pan sauce over pork medallions.