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   Ingredients :
2 lb 12 oz (1.200 k) pork fillet, trimmed
Juice of 3 oranges
1 tablespoons butter
3 tablespoons olive oil
4 tablespoons balsamic vinegar
1 tablespoon sugar
2 tablespoons dried oregano or chopped fresh oregano
Basil sprigs for decoration
2 garlic cloves, minced


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
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