Pork Fillet with Citrus Sauce and Sage

Peel 3 oranges, cut into slices and squeeze the juice of the remaining oranges. Rinse the pork, pat dry, season with salt and pepper and saute until brown on all sides in hot oil. Remove from the pan and cook in a preheated oven for 25-30 minutes. Deglaze the pan drippings with Grand Marnier, orange and lemon juice. Allow to simmer. Reduce the temperature and stir in the cold butter. Season to taste with honey, salt and pepper. Pluck the sage leaves and sprinkle on the orange slices. Heat and serve with the sliced meat.