Orange pork loin is a delicately flavored recipe, this roast is sliced thinly and covered with its cooking juices, which will surprise you with its sweet and fruity taste. Grandma Benedetta loves to accompany this tasty pork main course with boiled potatoes or pan-roasted potatoes.
SEASONALITY of #oranges, depending on the variety: from November to June.
SAVORY RECIPES with oranges
- Difficulty: Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven, Slow Cooking
- Cuisine: Wellness
- Seasonality: Autumn, Winter, and Spring
- Energy 235.79 (Kcal)
- Carbohydrates 2.47 (g) of which sugars 2.40 (g)
- Proteins 30.83 (g)
- Fat 10.56 (g) of which saturated 4.96 (g)of which unsaturated 4.51 (g)
- Fibers 0.00 (g)
- Sodium 261.81 (mg)
Indicative values for a portion of 160 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
Orange Pork Loin
- 1 pork loin (or tenderloin or fillet – about 3 lbs)
- 1 1/4 cups orange juice (more or less)
- 1/4 cup butter
- 1 tsp coarse salt
- 1 pinch dried chili (crushed)
Tools
- Baking Dish oven-safe
- Lid for pan
- Knife professional for roasts
Orange Pork Loin in Slices
PREPARATION
Squeeze the oranges to obtain the juice.
Place the pork loin in a fitting baking dish, then pour all the orange juice over it.
Season with salt and sprinkle with chili flakes. Cut the butter into regular pieces and place it on top of the roast.
COOKING
IN THE OVEN: place the baking dish in a static oven and set it to 350°F, then when the butter begins to melt, cover the dish with a lid or aluminum foil.
Place the dish back in the oven and continue cooking for about 90 minutes.
Halfway through cooking, remove the dish and turn the pork loin to the other side. Cover and place back in the oven to finish cooking.
Stovetop Cooking: place the pork loin in a fitting pot, then pour the juice, salt, chili, and butter pieces over it. Cover the pot with a lid and cook for about 1 hour and 30 minutes. Turn the roast halfway through.
Cooking in SLOW COOKER: use the low setting for eight hours. Never open the lid to avoid lowering the cooking temperature.
SLICE Thinly and REHEAT
To slice the roast into intact slices, it is essential to let it cool down first. Once the pork loin is cold, place it on a cutting board and use a smooth-edged, long, sharp knife to obtain tender thin slices of meat. Alternatively, you can also use a meat slicer.
Place the slices of pork loin back into the cooking liquid and gently reheat them on the stove or in the oven.
PREPARE the Orange Sauce
To thicken part of the roast’s cooking liquid: place a tablespoon of flour (or potato starch, cornstarch, or other thickener) in a small saucepan and pour over a little orange juice then use a spiral kitchen whisk to mix well to avoid lumps, then add more liquid and gently heat while continuing to stir until it reaches the desired consistency.
Serve the sliced pork roast covered with its hot sauce.
For a richer and tastier sauce, add apple slices to the orange juice.
Serve and garnish with pomegranate seeds.
STORE Orange Pork Loin
Sliced orange pork loin can be stored in the refrigerator for up to 4 days.
In the freezer, in slices and in its cooking liquid, it maintains quality for about 3 months.
FAQ (Questions and Answers)
How much protein does pork loin have?
The protein content in pork can slightly vary depending on preparation and specific meat cut. However, on average, 100 grams of cooked pork loin contains about 27-32 grams of protein.
How many calories are in 100 grams of pork loin?
On average, 100 grams of cooked pork loin provides about 250-300 calories. The caloric content varies based on the type of preparation and specific cooking method.
What kind of meat is pork loin?
Pork loin is a cut of pork. It is the upper part of the pig’s leg, sometimes with the bone (then called pork chop), and is a lean cut. Pork loin is often used to prepare pork roasts and is appreciated for its tenderness and flavor.
What is the difference between loin and pork loin?
The loin and pork loin are cuts of pork. The loin (or back) is the leanest part of the pig’s back; pork loin is the upper part of the leg, often sold with the bone and/or an external layer of fat.
