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1. Remove zest (orange part only) from navel orange (reserving orange) and sliver in fine julienne. Blanch zest in boiling water to cover for 10 minutes, dropping whole juice orange into water during final minute to warm it (and maximize amount of juice yielded). Drain zest and juice orange and reserve. Squeeze juice orange to obtain about 1/3 cup juice. In a small, heavy, enameled or teflon-coated saucepan over low heat, melt 1 tablespoon of the butter. Stir in sugar until sugar melts and mixture turns golden. Add orange juice and zest and cook over low heat until sauce is thick. Reserve sauce. 2. Divide peeled navel orange into sections, and reserve sections at room temperature. In a large, heavy skillet, heat 2 tablespoons of the butter plus the oil until hot. Season pork with salt and pepper and, raising heat to high, saute meat rapidly on both sides until browned and cooked through (about 2 minutes per side). Add liqueur; it will bubble and quickly reduce to a glaze. Remove pork from skillet, place in serving dish, and keep warm. (Tent with aluminum foil and place in a turned-off oven.) 3. Lower heat, add green peppercorns to skillet and crush them with the back of a spoon. Add stock. Turn up heat to high and, stirring constantly, rapidly reduce liquid to 1/3 cup. Add reserved orange sauce and salt and black pepper to taste; reduce heat to a simmer and cook 2 more minutes. 4. Cut remaining 2 tablespoons butter in small pieces and, with pan off heat, swirl into skillet one by one. Pour any juices yielded by pork into sauce. Place orange sections in sauce. Nap pork with sauce and orange sections and garnish with fresh parsley sprigs. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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