Pork Fillet, Marinated and Braised

• 2 pork fillets (about 3/4 pound each)
• 1/2 cup freshly squeezed orange juice
• 2 cloves garlic, chopped (green part removed)
• 2 large sprigs rosemary
• 1 tablespoon ground coriander seed
• 1/2 cup dry sherry
• 2 tablespoons olive oil
• Coarse salt and freshly ground pepper to taste

1. Marinate the pork fillet, overnight if possible, in a mixture of the remaining ingredients.
2. Preheat oven to 375 degrees.
3. Remove pork from marinade.
4. Season with salt and pepper.
5. Using a cast-iron skillet if possible, brown the fillets on all sides on top of the stove.
6. Add half the marinade, cover lightly with foil and cook in the oven for 10 minutes.
7. Add the remaining marinade and cook for a further 10 to 15 minutes, or until the pork is cooked.
8. Remove the pork from the skillet and slice.
9. Arrange the slices on heated individual plates and garnish with a spoonful of gravy.

pork, freshly squeezed orange juice, garlic, rosemary, ground coriander seed, sherry, olive oil, salt

Taken from cooking.nytimes.com/recipes/2618 (may not work)