Pork fillets with orange sauce recipe
Pork Fillets with Orange Sauce recipe
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|2||pork fillets, 700 – 800 g|
|3||orange(s), use zest and juice|
|2 tsp||black pepper, freshly ground|
|100 ml||white wine, dry|
|80 g||butter, cold|
|black pepper, freshly ground|
Wash and dry the oranges and rub of the zest.
Mix 2/3 part of the orange zest with the pepper and massage it into the fillets. Store covered in the fridge for about 1 hour.
Press out the juice from 1.5 Oranges (appr. 100 ml).
Cut out with a sharp knife the orange fillets from the remaining oranges.
Mix the orange juice with the remaining orange peel.
Heat the oil in a large pan and fry the pork fillets until they are lightly brown all over. Sprinkle with salt and pour in the orange juice.
Bring to the boil and boil for 1 minute. Lower the heat, cover and let it simmer on low heat for 20 minutes until the meat is nearly cooked through, turning it from time to time.
Remove the fillets, wrap them in aluminium foil and keep warm.
Reduce the sauce for 1 minute und stir in the white wine. Season with salt and pepper. Eventually strain the sauce before reducing if you want a really clear sauce.
Let it simmer for about 3 minutes, then lower the heat. Mount (Beurre Monté) in the cold butter in small pieces bit by bit, whisking all the times. Don’t let it boil or simmer.
Stir in the orange fillets and warm them up shortly.
Cut the pork in thick slices and serve immediatly with the sauce, e. g. on Couscous, sprinkled with black pepper.
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Pork fillets with orange sauce recipe
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