Pork Fillets with Blood Orange Oil

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Pork Fillets with Blood Orange Oil

INGREDIENTS
800 g fillet of pork (or 2 x 400g)
2 blood oranges
1 tsp ground ginger
1 tsp ground cinnamon
50g chopped almonds
30g small capers
5 tbsp Gwydir Grove Blood Orange Oil
1 cup vegetable stock
1 crushed clove of garlic, freshly ground black pepper and _ tsp Murray River pink salt flakes.

METHOD
Mix ginger, cinnamon, pepper and salt. Pat onto fillets.
Heat orange oil and garlic in a large pan. Brown fillets on both sides.
Add stock, almonds and capers. Cook over low heat for 15 mins (or until meat is cooked) turning regularly.
Peel and slice oranges into rounds.
Cut fillets into 1.5 cm slices and alternate with sliced oranges.
Drizzle with pan juices.
Serves 4.
Variations:  Can be used with chicken thigh fillets.
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