Try it, it's impressive and embarrassingly easy.
1 Pork Fillet
I big Juicy Orange, sliced
Tablespoon of Dijon Mustard
Bunch of fresh sage leaves
For the Jus
One glass of wine
3 slices of the Roasted Orange
1 Tablespoon spoon of muscavdo sugar (or regular if you have no muscavdo)
5 tablespoons of Balsamic Vinegar
good knob of butter
(The quantities for the jus are from memory as I tend to taste my way through cooking. Feel free to add a little less sugar or a little more vinegar, what you want at the end is a sweet and slightly tangy orangy syrupy drizzle)
Preheat the oven to 220 degrees
1. On a roasting tray, arrange orange slices in a line, overlapping half ways
2. Rub the pork fillet liberally with the mustard, and season lightly
3. Lay the pork fillet on top, and cover with sage leaves (They will stick to the mustard)
4. Drizzle with a little Olive Oil, and put into preheated oven for 15 minutes.
5. Take out and wrap the pork in tinfoil
For the Jus
1. In a pot, fire in all the ingredients listed under 'For the Jus"
2. Boil the bejaysus out of it until it's well reduced and the alcohol is burnt off.
3. Sieve it, and then add the knob of butter for a nice glossy finish
Slice the pork one in inch thick rounds, place three slices of orange on a warmed plate, top with pork slices, drizzle with jus and throw a few sage leaves on top.
I served with with creamy mashed potatoes, tender stem broccoli and pureed wholegrain mustard carrots.
Why not do this for Easter? This dish is so easy, quick, reasonably priced and tastes like you got it in a posh restaurant.