- 2 tablespoons pink peppercorns, crushed
- 1 pound boneless veal loin, trimmed and cut into eight 1/2-inch-thick medallions
- Salt
- 1 tablespoon extra-virgin olive oil, divided
- 1 large shallot, minced
- 1 cup tangerine juice or orange juice
- 2 tablespoons balsamic vinegar
- 1 teaspoon tomato paste
- 2 scallions, chopped
- Press peppercorns into both sides of veal medallions. (They will not completely coat the veal.) Season with salt.
- Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add the 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.
- Add the remaining 1 1/2 teaspoons oil to the pan. 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 the liquid is reduced by half, about 4 minutes. Stir in scallions and any accumulated juices from the veal. Season with salt. Divide the veal among 4 plates and top with the sauce. Serve immediately.