1 lb. pork filet sliced, 1/3 inch thick
1 tbsp. olive oil
1/8 tsp. salt
1/8 tsp. pepper
1 tbsp. sugar
1 tbsp. cocoa
1 1/2 tbsp. wine vinegar
1 tbsp. pine nuts
1 tbsp. raisins
1 tsp. diced candied orange peel

Place pork filets in skillet with olive oil, salt and pepper and cook over brisk flame 20 minutes on each side. Remove meat. Add 2 tablespoons water to pan gravy, scrape bottom of pan and blend in well sugar, cocoa and vinegar. Add pine nuts, raisins and orange peel and boil 2 minutes. Serve sauce over meat. Serves 4.