Pork Fillet À L`orange
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork fillet (s)
- Salt and pepper, pepper
- 3 oranges, at least 1 them untreated
- 1 onion (s)
- 1 tablespoon clarified butter
- 3 teaspoons peppercorns, pickled
- 200 g whipped cream
- 1 teaspoon stock, grained
- 2 teaspoons mustard
Print Recipe
Pin Recipe Instructions
- Rinse the meat and pat dry. Then salt and pepper.
- Wash the untreated orange and cut in half. Divide one half into slices and halve if necessary, squeeze out the other. Peel the remaining oranges with a sharp knife so thick that the white skin is also removed. Remove the fillets and collect the juice. Peel the onions and finely dice them.
- Heat clarified butter in a pan. Fry the pork fillet all around. Then take it out and put it in a baking dish. Sauté the onion in the roasting fat and add the peppercorns. Deglaze with the collected orange juice and cream. Stir in the grained stock and mustard and bring to the boil. If necessary, dilute the sauce a little with orange juice. Now add the orange fillets and season well again with salt and pepper. Pour the sauce over the meat and cover the fillet with orange slices.
- Cook in a preheated oven at 200 ° C for about 30 minutes.
- Slice the meat and serve with the orange and mustard sauce.
- Rice goes well with this.
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