Instructions: Heat 1 tablespoon oil in 10 inch nonstick skillet, dust pork with flour and brown in skillet over med-high about 2 minutes per side/ remove meat to dish.

Add remaining 1 tablespoon oil, add garlic, onion and red bell pepper and saute 5 minutes over medium heat. Stir in mushrooms and saute another 2 minutes.

Add liqueur to skillet, scrape up browned bits in skillet, add potatoes, orange peel, salt, pepper and broth, bring to boil, reduce heat to low. Return pork to skillet and simmer, covered, until potatoes are tender, about 20 minutes.

Makes 2 servings.

A good salad to serve with this
is of apple, napa cabbage, walnuts and a walnut oil vinaigrette dressing, some warm bread, on the side.

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