Pork with Orange & Pink Peppercorns

Ingredients

• 1 large naval orange
• 500gms pork butterfly steak
• 1 tablespoon freshly ground black pepper
• 1 onion, finely chopped
• 1 tablespoon fresh grated ginger
• 1/4 cup orange juice
• 2 teaspoons balsamic vinegar
• 2 teaspoons pink peppercorns
• serves 4

Directions:

1. Using a sharp knife, remove skin and white pith from orange and separate segments (work over a bowl – the juice will give you the 1/4 cup).
2. Coat pork with black pepper. Brown in a non-stick pan and set aside. Using same pan, dry fry onion and ginger. Add orange juice and balsamic vinegar. Stir in orange segments and pink peppercorns.
3. Place pork back in pan and gently re-heat.
4. Serve with green broccoli, baby carrots and a large salad.