A delightful pork dish featuring tender medallions in a tangy orange sauce, perfect for a special dinner.
Mix the flour, paprika, pepper, allspice, and salt in a bowl.
Ensure the spices are evenly distributed in the flour for consistent flavor.
Slice the pork tenderloin into medallions and coat them in the flour mixture.
Shake off excess flour to prevent clumping during cooking.
Heat the oil in a skillet over medium heat and brown the pork medallions on both sides.
Do not overcrowd the skillet; cook in batches if necessary.
Juice the oranges and combine the juice with sour cream, Worcestershire sauce, and salt in a small pan.
Whisk the sauce ingredients thoroughly to achieve a smooth consistency.
Simmer the sauce gently over low heat without boiling.
Stir occasionally to prevent the sauce from separating.
Serve the pork medallions over wild rice and drizzle with the orange sauce.
Garnish with fresh parsley and orange slices for a vibrant presentation.
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