Sauteed Pork Tenderloin Medallions With Fennel And Green Olives In Orange Pan Sauce

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   1. Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.

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   2. Heat oil in pan in which pork was cooked over medium heat, swirling to distribute. Add fennel; saute until softened and starting to color, about 2 minutes. Add garlic; saute 1 minute more. Add juice; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high and add stock or broth and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes.

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   3. Reduce heat to medium; return pork to pan with zest, olives, and parsley, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.

* Per serving · 4 servings · Values may vary.