Wash the pork and pat dry. Cut into strips.

Cut one of the oranges into rings. Juice the second orange.

Pour the juice over the raisins. Set aside.

Peel & dice the onion.

Heat the canola oil in a large skillet. Add the pork & cook until it becomes golden brown on all sides.

Season with salt & pepper to taste.

Wrap the pork in foil. Store in a warm place.

Add onion to the pan. Cook until the pieces brown.

Deglaze the pan. Add the white wine. Bring the mixture to a boil scraping the browned pieces off the bottom of the pan.

Let the mixture boil for no more than 2 min.

Stir in the cream. Simmer 3 min.

Add the pork back to the pan.

Season with salt & pepper.

Sprinkle the ginger & cinnamon over the top and stir to combine.

Stir in the mint, juice & raisins.

Mix in the orange slices. Cook 5 min.

Transfer to a serving platter, garnish with fresh mint leaves & serve.