Orange And Green Pepper Pork
|All purpose flour||15 Milliliter (1 Tablespoon)|
|Pork fillets||2 Small|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), minced|
|Dry white wine||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Concentrated orange juice||25 Milliliter (2 Tablespoon)|
|Green peppercorns||2 Teaspoon (10 Milliliter)|
|Whipping cream||1⁄2 Cup (8 tbs) (125 Milliliter)|
Preheat the oven to 190Â°C (375Â°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 20Â° angle, should read 70Â°C/150Â°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.