Low Fat Tangerine Veal Medallions Recipe

Ingredients

2 tablespoons pink peppercorns, crushed

--or 1 tablespoon black peppercorns, crushed

1 pound boneless veal loin

-- trimmed of fat

--cut into eight 1/2"-thick medallions

salt, to taste

1 tablespoon olive oil

1 large shallot, minced

1 cup fresh tangerine juice

-- or fresh orange juice

2 tablespoons balsamic vinegar

1 teaspoon tomato paste

2 scallions, chopped

Method

1.Press peppercoms into both sides of veal medallions.

(They will not completely coat the veal.)

Season with salt.

2.In a large skillet, heat 1/2 tablespoon oil over medium-high heat.

Add veal and cook until golden outside and faintly pink inside, about 2 minutes per side.

Transfer to a plate and tent with foil to keep warm.

3.Add remaining 1/2 tablespoon oil to the skillet.

Add shallot and cook, stirring, until softened, about 1 minute.

Add juice, vinegar and tomato paste.

Bring to a boil, scraping up any browned bits.

Cook until liquid is reduced by half, about 4 minutes.

Stir in scallions and any accumulated juices from the veal.

Season with salt.

4.Arrange veal on plates and spoon sauce over.

Serve immediately.

MAKES 4 SERVINGS.

190 calories per serving; 16 grams protein; 9 grams fat (3 grams saturated fat); 10 grams carbohydrate; 75 mg sodium; 105 mg cholesterol; 1 gram fiber.

Cooks Comments and Tips