6 pork medallions of loin.
6 tsp seasoned flour
1 tbsp oil
3/4 oz butter or soft marg
7 fl oz. orange juice
1 tsp dry mustard
2 tbs worcester sauce
1 crushed clove of garlic
1 orange, peeled and sliced
2 tbs chopped parsley.

Cut outside edge of medallions (to prevent curling) and secure into a round shape with skewer.
Dust each one with well seasoned flour.
Heat oil and butter in a heavy frying pan
Cook medallions until brown both sides.
Remove from pan and wrap in foil.
Drain excess fat from pan, the add juice,mustard, sauce and garlic to the pan.
Stir mix and simmer for 3 minutes.
Add some slices of orange and
Add the pork rounds making sure they are well coated with the sauce.
Serve with chopped parsley sprinkled on top (optional)and the remaining orange slices.

cheers Penny.

Now that sounds absolutely delish!!