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Season pork with salt, pepper and minced garlic. Place pork into a baking dish, add fresh orange juice and marinate 2 hours, turning pork frequently.
Heat butter and olive oil in a large skillet over medium-high heat. Remove pork from marinade, drain off the juice and cut into medallions. Sauté pork 3 minutes on each side. Combine balsamic with sugar and oregano and pour over the meat in the pan. Cook for 5 minutes over low heat, stirring occasionally.
When meat is done (internal temperature of 145 degrees F), adjust seasonings. Serve pork over rice with sauce from the pan drizzled on top and garnish with cilantro.
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