Pork Fillet with Citrus and Paprika, Parisian Potatoes, Garlic and Rosemary

Method

1. Cut the pork fillet into thick medallions and gently flatten them with your hand.
2. Grate some orange zest and set aside.
3. Heat a large grill plate or skillet over high heat. Add a drizzle of olive oil.
4. For the Parisian potatoes: blanch the potato balls in salted boiling water for a few seconds, then drain. (Alternatively, the chef had pre-cooked them; proceed to roasting.)
5. Place the pork medallions on the hot plate and sear until a golden crust forms (Maillard reaction). Turn and sear the other side.
6. Add garlic cloves (in skin) and the Parisian potatoes to the pan. Add rosemary. Cook, turning occasionally.
7. Transfer the pan to a static oven preheated to 200°C (400°F) to finish cooking the pork and potatoes.
8. Meanwhile, prepare the sauce: in a small saucepan, combine orange juice, paprika, chili pepper, honey, and mint. Simmer until slightly reduced.
9. Add a spoonful of mustard and, if desired, some brown stock (fondo bruno). Stir.
10. Add the reserved orange zest and a pinch of fleur de sel. Adjust to taste. The sauce should be slightly thickened.
11. Remove the pork from the oven and let it rest for a few minutes.
12. To serve, slice the pork medallions and arrange on a plate with the Parisian potatoes. Drizzle with the sauce. Garnish with fresh chili, herbs, and a grind of black pepper.