Orange And Green Pepper Pork Recipe
Ingredients
| Oranges | 2 Small | |
| All purpose flour | 15 Milliliter | |
| 2 small pork fillets | ||
| 15 mL 1 tbsp vegetable oil | ||
| Garlic | 1 Clove (5gm), minced | |
| 50 mL 1/4 cup dry white wine | ||
| 25 mL 2 tbsp concentrated orange juice | ||
| 10 mL 2 tsp green peppercorns | ||
| 125 mL 1/2 cup whipping cream | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat the oven to 190°C (375°F).
Peel the oranges, remove the exterior membrane, cut into wedges and set aside.
Coat the fillets with flour.
Heat the oil in an ovenproof saucepan on medium heat and cook the fillets on both sides.
Season with garlic and spices.
Cook in the oven for 12 minutes or until the fillets are light pink inside (a meat thermometer, inserted at a 20° angle, should read 70°C/150°F).
Remove fillets, cover with aluminum foil and set aside for 10 minutes.
Remove the excess fat from the saucepan.
Deglaze with wine, add orange juice and the peppercorns.
Cook over medium heat until sauce is reduced by half, while scraping the bottom of the saucepan.
Reduce the heat and add cream.
Simmer for 1 minute until the mixture is smooth.
Cut the fillets in 6 mm (1/4") thick slices.
Place the fillets on a serving plate, cover with sauce and garnish with orange wedges.
Peel the oranges, remove the exterior membrane, cut into wedges and set aside.
Coat the fillets with flour.
Heat the oil in an ovenproof saucepan on medium heat and cook the fillets on both sides.
Season with garlic and spices.
Cook in the oven for 12 minutes or until the fillets are light pink inside (a meat thermometer, inserted at a 20° angle, should read 70°C/150°F).
Remove fillets, cover with aluminum foil and set aside for 10 minutes.
Remove the excess fat from the saucepan.
Deglaze with wine, add orange juice and the peppercorns.
Cook over medium heat until sauce is reduced by half, while scraping the bottom of the saucepan.
Reduce the heat and add cream.
Simmer for 1 minute until the mixture is smooth.
Cut the fillets in 6 mm (1/4") thick slices.
Place the fillets on a serving plate, cover with sauce and garnish with orange wedges.
Chef
