Pork medallions
1 lb pork tenderloin, trimmed and cut into medallion-size pieces
1 T organic unbleached all-purpose flour
2 T brown-sugar
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
Salt to taste
1/4 cup raisins
1/4 cup freshly squeezed orange juice
1 teaspoon grated orange rind
2 T balsamic vinegar
2 T capers
1 T olive oil
2 T freshly chopped parsley
Directions:
In a bowl, combine the flour, one tablespoon of brown sugar, the cumin, and pepper. Combine the remaining tablespoon of brown sugar, raisins, orange juice, orange rind, vinegar and capers in a bowl. Stir until the sugar is completely dissolved. In a large nonstick skillet, heat the oil over a medium-high heat. Cook the pork for 2 minutes, the turn the pork over and continue cooking for another minute. Add the vinegar mixture and cook until the sauce begins to thicken and the pork is thoroughly cooked, approximately 2-3 minutes. Spoon sauce over pork and sprinkle with fresh parsley then serve.