Using a vegetable peeler, remove the rind from an orange, scrape off any white pith and cut into thin matchsticks.
Boil in water for a couple of minutes, drain and repeat again, to remove any bitterness. Drain again and set aside.
Then, with a sharp knife, remove the rest of the pith from two oranges and cut out the segments, avoiding any of
the membranes. Set aside. Cut pork fillet into medallions and flatten slightly with a meat mallet, dust with
seasoned flour and fry until golden on both sides. Now add a small glass of orange juice mixed with a tsp of cornflour,
together with some sliced stem ginger (the sort in syrup, not the crystalized variety). Add the orange rind and segments
together with a Tbs of balsamic vinegar. Season and bring to a simmer for a couple of minutes until the sauce thickens,
and to ensure the pork is cooked through. Serve garnished with parsley, alongside some new potatoes and a green veg.