Pork fillet à l'orange

Ingredients for 4 servings:

• 600 g pork fillet(s)
• salt and pepper, pepper
• 3 oranges, at least 1 of them untreated
• 1 onion(s)
• 1 tbsp clarified butter
• 3 tsp peppercorns, pickled
• 200 g whipped cream
• 1 tsp broth, granulated
• 2 tsp mustard

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse the meat and pat dry. Season with salt and pepper. Wash and halve the untreated orange. Slice one half and halve if desired, and juice the other half. Peel the remaining oranges with a sharp knife until thick enough to remove the white pith. Remove the fillets, reserving the juice. Peel and finely dice the onions. Heat clarified butter in a pan. Brown the pork fillet all over. Then remove and place in a casserole dish. Sauté the onion in the drippings and add the peppercorns. Deglaze with the reserved orange juice and cream. Stir in the granulated stock and mustard and bring to a boil. Thin the sauce slightly with orange juice, if desired. Add the orange segments and season well with salt and pepper. Pour the sauce over the meat and top the fillet with orange slices. Cook in a preheated oven at 200°C for about 30 minutes. Carve the meat and serve with the orange and mustard sauce. Serve with rice.