Sautéed herbed pork medallions served with an easy orange-peppercorn pan sauce.

Pork Medallions with Orange Sauce

1 tablespoon peppercorns
1 cup water
2 pork tenderloins (about 1 1/2 pounds total)

Salt and freshly ground black pepper to taste
1/8 teaspoon dillweed, crushed
1/8 teaspoon thyme
1/2 cup all-purpose flour
2 tablespoons butter or margarine
1/4 cup frozen concentrated orange juice, thawed and undiluted
1 tablespoon Dijon mustard
1 tablespoon honey

1. Soak peppercorns in water for 30 minutes, drain.
2. Cut each tenderloin crosswise into six 1-inch thick slices. With a meat mallet or cleaver, pound each slice to 1/2-inch thickness. Season with salt, pepper, dillweed and thyme, lightly dredge in flour.
3. In a large skillet cook pork medallions in hot butter over medium heat about 3 to 4 minutes on each side. Remove pork to a warm platter. Keep warm.
4. To the skillet drippings add the frozen concentrated orange juice, Dijon mustard, honey and the soaked peppercorns. Bring to boiling, scraping up any browned bits in skillet
5. Serve medallions drizzled with the orange peppercorn sauce.

Makes 6 servings.