Andalusian pork fillet

Ingredients for 4 servings:

• 800 g pork fillet(s)
• 1 orange(s), peel
• ⅛ liter orange juice
• 6 tbsp orange liqueur
• ¼ liter white wine
• 4 oranges
• 100 g butter
• salt and pepper, pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Season the pork fillet with pepper, peel and grate the zest of 1 orange, and add it to the pan. Pour the orange juice and orange liqueur over it and marinate for about 60 minutes. Remove the meat and pat dry. Heat the fat, brown the meat, and season with salt. Pour in the marinade and simmer in a covered pan for about 15 minutes. Peel the oranges and cut the orange segments between the dividing walls. Remove the meat from the pan and keep warm. Deglaze the pan with white wine, add the butter in small pieces, heat the orange segments in the sauce, and stir in the flour. Season to taste with a pinch of sugar, salt, and pepper. Serve with rice and a green salad as a side dish, if desired.