PORK FILLET WITH BALSAMIC VINEGAR

Ingredients :

2 lb 12 oz (1.200 k) pork fillet, trimmed

Juice of 3 oranges

1 ½ tablespoons butter

3 tablespoons olive oil

4 tablespoons balsamic vinegar

1 ½ tablespoon sugar

2 tablespoons dried oregano or chopped fresh oregano

Basil sprigs for decoration

2 garlic cloves, minced

Salt

Pepper

Preparation:

Trim excess fat from pork fillet. Season with salt, pepper and garlic. Place fillet in a baking pan and pour orange juice over it. Marinate for at least 2 hours, turning fillet frequently.

Heat butter and oil in a large skillet. Remove pork from marinade and dry with paper towel. Cut fillet in medallions and fry them 3 minutes per side, until golden on both sides.

Combine vinegar with sugar and oregano. Pour over meat and cook over low heat from 3 to 5 minutes. While cooking, stir sauce and turn meat on both sides, to absorb flavor. Correct seasoning.

Garnish with basil sprigs.

6 -8 servings

Back