700 g pork tenderloin, cut into dice
1 cup broth
4 oranges, their juice
1 chopped onion
2 garlic cloves, chopped
4 tbsp olive oil
1 tbsp sage, minced
Salt and pepper
Fry meat in the olive oil until brown and remove from skillet.
Add the onion and garlic, orange juice and sage.
Incorporate the meat again and cook over a low heat.