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Directions: Marinate pork in White Wine, garlic, olive oil, salt and pepper for a minimum of 2 hours or preferably overnight. Heat oil in large deep skillet and gently fry the pork cubes until light in brown color. Add shallots, mushrooms and orange zest and cook for a couple of minutes. In a separate bowl whisk together flour with ¼ cup of chicken broth until smooth. Add flour mixture to the casserole pan and cook for about 1 minute. Add the 1-1/2 cups chicken broth, orange juice, salt and pepper. *Simmer covered for about 1-1/2 hours until pork is tender. *Half way through cooking add the orange segments. Garnish with minced parsley and reserved orange segments |
