Pork Mignonnes With Orange & Green Peppercorn

This elegant yet approachable dish features tender boneless pork loin medallions pan-seared to golden perfection. The pork is bathed in a sophisticated sauce made by reducing orange juice, zest, and sugar with beef stock and green peppercorns. The result is a harmonious balance of sweet citrus notes and spicy warmth. It is a quick weeknight dinner that feels special enough for guests, with vibrant orange sections adding a fresh, juicy contrast to the savory meat.

Cooking Method: Baking, Boiling, Sautéing, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 625.9

Dietary: Gluten-free

Description

This elegant yet approachable dish features tender boneless pork loin medallions pan-seared to golden perfection. The pork is bathed in a sophisticated sauce made by reducing orange juice, zest, and sugar with beef stock and green peppercorns. The result is a harmonious balance of sweet citrus notes and spicy warmth. It is a quick weeknight dinner that feels special enough for guests, with vibrant orange sections adding a fresh, juicy contrast to the savory meat.

Ingredients

1 lg Navel oranges
1 Juice
5 tablespoon Unsalted butter
2 tablespoon Sugar
1 tablespoon Sunflower oil
1 1/2 pound Boneless pork top loin --

Directions

1
Remove the zest from one navel orange in fine julienne strips, reserving the orange fruit.
2
Blanch the zest in boiling water for 10 minutes. Drop the whole reserved orange into the water during the final minute to warm it for easier juicing.
3
Drain the zest and the orange. Squeeze the warmed orange to obtain about 1/3 cup of fresh juice.
4
In a small, heavy saucepan over low heat, melt 1 tablespoon of butter.
5
Stir in the sugar until it melts and the mixture turns golden.
6
Add the orange juice and blanched zest. Cook over low heat until the sauce thickens slightly. Set aside.
7
Peel the remaining orange and separate it into segments. Set aside at room temperature.
8
Cut the pork loin into 1/2-inch thick medallions. Season with salt, pepper, and 1 teaspoon of drained, rinsed green peppercorns.
9
In a large, heavy skillet, heat 2 tablespoons of butter and the sunflower oil over high heat.
10
Saut the pork medallions rapidly, about 2 minutes per side, until browned and cooked through.
11
Add 1 tablespoon of orange liqueur (such as Grand Marnier) to the skillet. Let it bubble and reduce to a glaze.
12
Remove the pork to a serving dish. Tent with foil to keep warm.
13
Lower the heat. Add any remaining green peppercorns to the skillet and crush them slightly with a spoon.
14
Add 1 cup of beef stock. Turn up the heat to high and stir constantly, reducing the liquid until only about 1/3 cup remains.
15
Stir in the reserved orange sauce. Season with salt and black pepper to taste.
16
Reduce heat to a simmer and cook for 2 more minutes.
17
Remove the pan from heat. Swirl in the remaining 2 tablespoons of butter, one piece at a time, until emulsified.
18
Pour any juices from the pork plate into the sauce. Gently fold in the orange segments.
19
Nap the pork with the sauce and orange segments. Garnish with fresh parsley sprigs.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 625.9kcal

% Daily Value *
Total Fat 42.8g66%
Saturated Fat 18.7g94%
Cholesterol 176.5mg59%
Sodium 106.3mg5%
Total Carbohydrate 12.3g5%
Dietary Fiber 0.7g3%
Sugars 10.3g
Protein 46.5g93%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pork, orange, green peppercorns, medallions, pan-seared, citrus sauce, beef stock, grand marnier, quick dinner, elegant, loin, zest, reduction, main course, weeknight meal, fruity, savory, easy, classic, comfort food

Read it online: https://www.chefs-mate.com/recipe/pork-mignonnes-with-orange-green-pepperco/