Pork mignonnes with orange & green pepperco
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Pork mignonnes with orange & green pepperco
  Pork    Orange    Greens  
Last updated 6/12/2012 1:18:40 AM. Recipe ID 49629. Report a problem with this recipe.
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      Title: Pork mignonnes with orange & green pepperco
 Categories: Pork
      Yield: 4 Servings
 
      1 lg Navel oranges
      1    Juice
      5 tb Unsalted butter
      2 tb Sugar
      1 tb Sunflower oil
  1 1/2 lb Boneless pork top loin --
           Sliced, 1/2" thick
           Salt, to taste
           Pepper, to taste
      1 tb Orange liqueur -- Grand
           Marnier prefer
      1 ts Green peppercorns -- drained
           And rinsed
      1 c  Beef stock
           Parsley sprigs
           Orange
 
  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.
  
  




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Recipe ID 49629 (Apr 03, 2005)

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