Ingredients:
2 tablespoons pink peppercorns, crushed, or 1 tablespoon black peppercorns, crushed
1 pound boneless veal loin, trimmed of fat and cut into eight 1/2-inch-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

Instructions:
1. Press peppercorns 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.

No of Servings:
4 Servings

Calories Per Serving:
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.