| 1 | Remove zest (orange part only) from navel orange (reserving orange) and sliver in fine julienne. |
| 2 | Blanch zest in boiling water to cover for 10 minutes, dropping whole juice orange into water during final minute to warm it (and maximize amount of juice yielded). |
| 3 | Drain zest and juice orange and reserve. |
| 4 | Squeeze juice orange to obtain about 1/3 cup juice. |
| 5 | In a small, heavy, enameled or teflon-coated saucepan over low heat, melt 1 tablespoon of the butter. |
| 6 | Stir in sugar until sugar melts and mixture turns golden. |
| 7 | Add orange juice and zest and cook over low heat until sauce is thick. |
| 8 | Reserve sauce. |
| 9 | Divide peeled navel orange into sections, and reserve sections at room temperature. |
| 10 | In a large, heavy skillet, heat 2 tablespoons of the butter plus the oil until hot. |
| 11 | Season pork with salt and pepper and, raising heat to high, saute meat rapidly on both sides until browned and cooked through (about 2 minutes per side). |
| 12 | Add liqueur; it will bubble and quickly reduce to a glaze. |
| 13 | Remove pork from skillet, place in serving dish, and keep warm. |
| 14 | (tent with aluminum foil and place in a turned-off oven). |
| 15 | Lower heat, add green peppercorns to skillet and crush them with the back of a spoon. |
| 16 | Add stock. |
| 17 | Turn up heat to high and, stirring constantly, rapidly reduce liquid to 1/3 cup. |
| 18 | Add reserved orange sauce and salt and black pepper to taste; reduce heat to a simmer and cook 2 more minutes. |
| 19 | Cut remaining 2 tablespoons butter in small pieces and, with pan off heat, swirl into skillet one by one. |
| 20 | Pour any juices yielded by pork into sauce. |
| 21 | Place orange sections in sauce. |
| 22 | Nap pork with sauce and orange sections and garnish with fresh parsley sprigs. |
| 23 | recipe by : the california culinary academy |
