-
In a large mixing bowl, whisk together the olive oil, mustard, wine, and orange juice.
-
Toss the pork medallions in the above mixture. Cover and let sit at room temperature for 15 minutes.
-
Preheat oven to 375F.
-
Cut six pieces of parchment paper to pieces large enough to hold and wrap the pork.
-
Using a slotted spoon, remove the pork from the marinade and distribute evenly in each of the six pieces of parchment. Do not discard the marinade.
-
Season the meat with salt and pepper. Sprinkle with the herbs, leek, onion, garlic, ginger, bell pepper and top with two orange slices. Drizzle in 1 – 2 tablespoons of the marinade per portion. Wrap up the parchment so that it forms a packet, bringing the two wide ends together and rolling up to seal in the center, then bringing the folding in the narrow ends, the way you would a gift box. You can tie up the packets with kitchen string if desired.
-
Place in a pan large enough to hold the packets all together in one snug layer.
-
Sprinkle the tops of the packets with a little water. Bake the pork medallions in paper for 1 to 1½ hours, or until very tender. Serve in the paper, garnished if desired with a teaspoon more per packet of fresh herbs. When unsealing be careful because the steam the will escape is very hot.