Pork Medallions with Three Sauces

For the orange marsala sauce, peel onion and dice. Cook onion in vegetable stock for about 5 minutes. 

Squeeze juice from orange. In a saucepan, heat 1 tablespoon butter and cook sugar until caramelized. Deglaze pan with orange juice and reduce heat and simmer for about 1-2 minutes, while stirring. Add onion stock and marsala and bring to a boil. Mix cornstarch with a little cold water until smooth and stir into boiling sauce. Remove from heat and season with salt, pepper and sugar. Stir in remaining butter in small pieces.

Peel oranges and slice to remove segments and discard pith and skin. Place orange segments in sauce and return to stove top. Rinse mint, shake dry and pluck leaves from stems and chop finely and add mint to sauce.

For the gooseberry sauce, rinse gooseberries, drain and pat dry. Heat butter in a saucepan and sauté gooseberries and add sugar and orange juice and stir. Cover and cook for about 5 minutes until gooseberries are tender.

Remove some gooseberries and set aside. Puree remaining gooseberries and egg in a blender. Press gooseberry puree through a sieve into a saucepan.

Heat gooseberry mixture over low heat and do not allow to boil. Season with salt, pepper, ginger and nutmeg. Place whole gooseberries in sauce and heat until warm. Garnish with mint.

For the caper cream sauce, peel shallots and dice. Heat butter and sauté shallots and sprinkle flour over shallots. Set aside 4 tablespoons cream and deglaze pan with broth and remaining cream and bring to a boil. Reduce heat and simmer for about 2-3 minutes.

Add capers to shallot sauce. Season with salt, pepper, lemon juice, Worcestershire sauce and sugar. Whisk egg yolks and cream and cook and stir until sauce thickens. Garnish with cress.

For the pork, season pork medallions with salt and pepper and wrap in bacon and tie with kitchen twine. In a heavy skillet, heat oil and cook pork medallions on both sides for about 5-6 minutes.