Pork Fillet with Orange

The pork fillet with orange is a tasty dish that combines the sweetness of citrus with the tenderness of the meat. Here is the recipe:

Ingredients

• 4 pork fillets (about 150-200 g each)
• 2 oranges (untreated if possible)
• 1 glass of white wine
• 2 tablespoons of sugar
• 1 sprig of rosemary
• Salt and pepper to taste
• Extra virgin olive oil
• Butter (optional, to enrich the sauce)

Preparation

1. Start by finely grating the zest of one of the oranges and squeezing the juice of both.
2. In a wide pan, heat a drizzle of olive oil and, if desired, a small piece of butter. Add the previously salted and peppered pork fillets and brown them on both sides until they are golden.
3. Once the meat is browned, deglaze with white wine. Let the alcohol evaporate and then lower the heat.
4. Add the orange juice, grated zest, and rosemary sprig. Cover and cook for about 10-15 minutes, turning the fillets occasionally.
5. Halfway through cooking, sprinkle the fillets with sugar and let it caramelize slightly, making sure not to burn the sauce.
6. Check the doneness of the pork by inserting a fork; if a clear liquid comes out, it means it’s ready.
7. Once cooked, remove the fillets and keep warm. After cooking, raise the heat and let the remaining sauce in the pan reduce until it reaches a sauce consistency.
8. Serve the pork fillets by draping them with the orange sauce and, if liked, decorate with orange slices or a sprinkle of grated orange zest.

Fun Facts

Pork fillet with orange is a dish that unites different culinary traditions. The orange, which was used in Chinese cuisine for duck dishes, was then adopted in Western cuisine to accompany various types of meat, creating surprisingly harmonious combinations.