INGREDIENTS

* 2 pork fillets, 700 – 800 g
* 3 orange(s), use zest and juice
* 2 tsp black pepper, freshly ground
* olive oil
* 100 ml white wine, dry
* 80 g butter, cold
* salt
* black pepper, freshly ground

• Wash the oranges and dry them well. Rub the zest off. Combine 2/3 part of orange zest with pepper. Rub it with the fillets and refrigerate for an hour. Squeeze out the juice off 1.5 oranges. Using a sharp knife, cut out the orange fillets from the rest of the oranges. Blend the orange juice with the rest of the orange peel.
• In a large pan, start heating the oil and fry in the pork fillets to an even light brown doneness. Season with salt and add the orange juice into the pan.
• Let it come to a boil and continue boiling for another minute. Reduce heat and simmer covered for about 20 minutes or just until the meat is almost done. Turn ocassionally. Take the fillets off the pan and maintain warmth by wrapping it with aluminum foil.
• Allow the sauce to reduce for about a minute and mix in the white wine. Add seasonings of salt and pepper. Strain the sauce prior to reduction for a clear textured sauce. Leave it simmering for 3 minutes and reduce heat. Mount it in cold butter one piece at a time whisking after every time. Prevent boiling or simmering. Mix in the orange fillets just to warm a bit.
• Slice the pork into thick portions and serve with sauce.