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Pork - Braised Pork with Orange Sauce



This recipe brings on a chuckle. I was making this at my sisters house, I needed some brandy. She found a bottle with about 1/2 cup in it, so I used it all and set the empty aside. My brother in law came in and asked what happened to the brandy.
It was an $85.00 bottle. That was in the late 80’s, heaven only knows how much it is. now.

1 3 pound boneless loin of pork, rolled and tied
4 tablespoons butter
4 medium carrots, cut into thin rounds
3 tablespoons heated Cognac
1 cup dry white wine
1 bay leaf
1 sprig of thyme
salt and pepper to taste
1 orange

In a Dutch oven, heat the butter,
Brown the pork on all sides along with the carrots.
Pour cognac over pork and ignite it.
Add dry white wine, bay leaf and thyme.
Season.
Cover and cook over low heat for 2 hours.
Cut the rind from the orange into thin strips, cut away any white pith.
Blanch in boiling water for 2 minutes.
Remove the pork to a heated platter, keep warm
Line a sieve with cheese that has been wrung out in ice water.
Strain the cooking sauce through the sieve.
Add the juice and the rind of the orange to the strained sauce.
Simmer for 10 minutes.
Slice the pork and pour the sauce over the slices.

This is great made a day of head of time, cooled in the sauce and then reheated.