I found out this week that pork is the world’s most used protein which initially shocked me but then I thought about bacon, all the different sausages, prosciutto ham, parma ham, shu mai, etc, etc… There’s loads!
This time I’m going with one of my favourite cuts of pork, the loin and I’m trying something a little different to what I’m used to. Everyone knows about pork and apple but I’d never enjoyed it with a citrus sauce so I thought I’d give this a go. The original recipe was found on Cooks.com and you can see it here
- Loin of pork
- 1/2 orange, peeled and divided into segments
- Pinch of oregano
- 2 tbsp wine vinegar
- 1 small onion, sliced
- 1/4 cup celery, chopped
- 1 cup fresh orange juice (I would suggest Smooth Tropicana unless you have a juicer)
- Cornstarch or Arrowroot (for thickening)
Method of Preparation:
- Preheat the oven to 180°C
- Sprinkle loin of pork with salt and pepper. Place in a roasting pan, fat side up. Add the onion, orange segments, celery, oregano, orange juice and wine vinegar.
- Place it in the centre of the oven and roast for 25 minutes per pound, remembering to baste the pork frequently with the juices from the pan
- When finished cooking allow the pork to rest while you get on with the sauce
- Remove any excess fat from the pan and, over a medium direct heat, add cornflour (or arrowroot) a little at a time to reach your preferred consistency and then strain the juices into a sauce boat.
- Slice the pork and serve with the sauce.
My method is a little different to the original but not much. I simply found that the sauce was still very loose and I prefer mine a lot thicker. The result of this dish is lovely moist pork with a quite subtle orange sauce. Pork is a fatty meat so it’s good to have the acidity that the orange sauce brings. The crackling was also quite good despite the repeated basting. I think if I were to do it again I’d let it cook for at least the last 30 minutes without any basting to see if the skin goes crispier.