Pork Medallions in Orange Sauce

For the pork medallions in orange sauce, first season the medallions with salt and pepper. Fry in butter on both sides until golden brown.

Squeeze the orange.

Remove the medallions from the pan. Add orange juice and soup to the gravy and bring to a boil.

Then add spices and creme fraiche, season again and put the meat back into the pan.

Let it stand for a short time and serve the pork medallions in orange sauce.

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