Orange and honey glazed pork roast: a classic revisited!
Food lovers, prepare to fall in love with a main dish that is pure poetry for the palate: the orange and honey glazed pork roast! Forget the usual boring roasts, here we are talking about an explosion of flavors and aromas that will conquer everyone, from the first to the last bite. The pork, tender and juicy, is wrapped in an irresistible sweet and sour glaze, where the sweetness of honey divine meets the citrus freshness of orange. The touch of beer in cooking adds a note of complexity and a softness that makes this roast unforgettable.
It’s the perfect dish for special occasions, important dinners, or simply to indulge in a moment of pure culinary joy. A classic of cuisine, revisited in a modern and surprising way, ideal for impressing friends or family with a touch of originality.
Here are other recipes with pork:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Stove, Slow cooking
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring, Christmas
- Energy 335.52 (Kcal)
- Carbohydrates 7.61 (g) of which sugars 6.02 (g)
- Proteins 36.01 (g)
- Fat 17.04 (g) of which saturated 5.05 (g)of which unsaturated 14.13 (g)
- Fibers 1.00 (g)
- Sodium 274.17 (mg)
Indicative values for a portion of 368 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs pork loin (or arista)
- 2 oranges (organic (juice and zest))
- 2 tbsp acacia honey
- 1 onion
- 1 sprig rosemary
- 1 glass beer
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools
- Braiser Lagostina Every Casseruola Semifonda Ø 9.5 inches in Stainless Steel 18/10 with Lagoseal Plus Bottom, Satin Exterior and Wide Handles, Suitable for All Heat Sources, Including Induction
- Strainer Wonnell Set of 3 Stainless Steel Sieves/Kitchen Sieve/Colander with Handle for Kitchen, Fine Mesh Sieve for Draining Pasta, Flour, Spices, Vegetables, Egg Whites, etc.
Steps for orange and honey glazed pork roast
Prepare the meat: Tie the pork loin with kitchen string to keep its shape during cooking.
Sear: In a large braiser, heat a drizzle of extra virgin olive oil. Sear the meat on all sides until well browned.
Add the aromas: Remove the meat from the braiser. Add the chopped onion and let it soften.
Deglaze and season: Put the meat back in the braiser. Deglaze with the beer, then add the orange juice and grated zest, honey, and rosemary sprig. Salt and pepper to taste.
Cook: Cover the braiser and cook on low heat for about 1 hour, turning the meat occasionally and basting it with the cooking juices. The meat should be tender and the sauce thick. Once ready, remove the roast from the braiser and let it rest for a few minutes before slicing. Serve with the filtered sauce and possibly accompanied by mashed potatoes or roasted vegetables.
Tips, notes, variations for Orange and honey glazed pork roast
Slow cooking is essential to keep the meat tender and juicy. Don’t rush and make sure the cooking juices don’t dry out too much.
Variations:
Fruit: Add slices of apple or pitted prunes along with the oranges for a more complex flavor.
Herbs: Try with sage, bay leaves, or a mix of Provençal herbs.
Beverage: Instead of beer, you can use vegetable broth or dry white wine.
Spices: A pinch of powdered ginger or cinnamon blends wonderfully with the orange and honey aromas.
Tips:
Rest: Let the meat rest for at least 10-15 minutes after cooking, wrapped in aluminum foil. This allows the juices to redistribute, making it more tender.
Sauce filtering: Filter the sauce before serving for a smoother and more elegant texture.
FAQ (Questions and Answers)
Can I prepare the roast in advance?
Yes, absolutely! You can prepare the roast the day before and store it in the refrigerator. When serving, slice it and gently reheat it in its sauce, perhaps adding a bit of broth if necessary to prevent it from drying out. The flavor will be even more intense!
Which cut of pork is best for this recipe?
The pork loin or arista are ideal cuts for this recipe because they are lean and lend themselves well to slow cooking which makes them juicy. You can also use pork shoulder, but it will require slightly longer cooking times.
