Pork fillet with ginger preserve

500 g pork fillet
3 tablespoons Denota ginger preserve
1 organic orange
3 tablespoons extra virgin olive oil
Salt and pepper
1 glass white wine

Heat the oil in a pan. In the meantime, massage the fillet with the salt and pepper. Brown it in the hot oil on all sides. Brush it with the ginger preserve, add the juice and the grated rind of the orange and continue cooking for 10-15 minutes, turning it often. Add the white wine and cover it.
Cook for 20 minutes, turning the fillet after the first 10. If necessary, deglaze the bottom of the pan with more wine or water. Spoon the juice over the fillet while cooking so that it does not dry out.
Cook for about 50 minutes.
Once cooked, cut it into thin slices and put them in the oven for 5 minutes in their juices, until they caramelise. Serve while hot.