Method:
1 Tie kitchen string around the pork fillet at 3cm intervals, then slice between the string to create medallions.
2 Heat oil in a frying pan over a high heat, add the pork medallions and cook for 2-3 minutes on each side for medium or until cooked to your liking, transfer to a plate, cover to keep warm.
3 Add the witlof to the hot pan season with salt and pepper and cook 2-3 minutes until charred. Transfer to a plate with the pork.
4 Add the chicken stock and orange juice to the pan to deglaze, bring to the boil and cook for 3-4 minutes or until thickened slightly.
5 Place the witlof on a serving plate, drizzle with the pan juices and top with the pork medallions to serve.