INGREDIENTS

INSTRUCTIONS

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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