posted by Jane 03-21-99 3:55 AM
Braised Pork with Orange Sauce
1 boneless, 3 pound loin of pork
4 tablespoons olive oil
4 carrots, cut into thin rounds
3 tablespoons brandy
1 cup dry white wine (I use vermouth)
1 bay leaf
1 sprig of thyme
In a Dutch oven heat the oil, and brown the pork on all sides with the carrots. Warm the brandy, pour over pork and ignite. When the flames die, add the wine, bay leaf, and thyme. Cook the meat, covered, over low heat for 2 hours. Remove the pork and slice.
Sauce:
Strain the sauce,from the Dutch oven, through some cheese cloth that has been wrung out in ice water.
Cut the rind from 1 orange into thin strips and blanch in boiling water for 2 minutes.
Add the blanched rind, and the juice of the orange to the strainded sauce and simmer for 10 minutes. Pour the sauce over the slices of pork. Garnish with 2 oranges, peeled, seeded and cut into sections.