5 wide slices of beaten pork loin
2 oranges from Tursi
a crusco pepper of “Senise” reduced to flakes
2 drops of truffle vinegar
extra virgin olive oil from Basilicata IGP

Peel the oranges: cut the peels into julienne strips and the slices into discs.

In a large pan, heat the olive oil, pour the cut peels (three for each slice), then the slices of pork; cook for a few minutes and add the orange slices, cooking for another 5 minutes before adding the pepper flakes and, when cooked, the drops of vinegar. Garnish the dish with the cockscomb skins and pour the oranges and cooking juices over the slices of meat.