The PORK LOIN WITH ORANGE is an easy and very flavorful meat main course, perfect for a Sunday lunch or a dinner with friends when you want to bring something simple but not trivial to the table, able to win smiles and compliments even from the most grumpy and demanding guest. It’s also a dish that requires little effort and little expense, since the cut of meat used is common and quite inexpensive.
The orange-glazed pork loin may seem straightforward, as you can see in the photo recipe below, but it has a special ingredient that gives it its distinctive deliciousness: the orange which, combined with rosemary (truly essential here), gives the accompanying sauce a fantastic sweet-and-sour flavor and a wonderful citrus aroma.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 20 Minutes
- Portions: 4 persone
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 30 oz pork loin
- Half onion
- Half cup white wine
- to taste extra virgin olive oil
- 1 small bunch rosemary
- 2 oranges (untreated)
- 1 espresso cup (≈1/4 cup) water
- 1 teaspoon cornstarch
- to taste salt
- to taste black pepper
WHAT YOU’LL NEED FOR PORK LOIN WITH ORANGE
- 1 Pan
- 1 Citrus juicer
- 1 Immersion blender
PORK LOIN WITH ORANGE PREPARATION
The preparation of the PORK LOIN WITH ORANGE is very easy.
Start by trimming any excess fat from the surface of the meat. In a pan, preferably with high sides, add a generous drizzle of oil and sauté the onion over low heat for 5 minutes.
Add the meat and brown it over high heat on all sides. This step is essential to keep the juices inside and ensure the meat stays tender.
Deglaze with the wine and, once the alcohol has evaporated, season with salt and pepper, add the rosemary and pour in about 1 2/3 cups (≈400 ml) of water.
Cover and let it simmer gently for about 1 hour, turning the meat from time to time.
Remove the meat and wrap it in aluminum foil to allow the juices to redistribute.
Squeeze the oranges, reserving some zest, and add the juice to the pan. Let it simmer for a few minutes to develop the flavor.
Pour the pan juices into a jug and, using an immersion blender, puree until smooth.
Return the resulting sauce to the pan, add some zest from the untreated oranges, heat it, and add one espresso cup (about 1/4 cup) of cold water in which you’ve dissolved the cornstarch. Cook until it reduces and thickens.
Slice the meat with a smooth-bladed knife into slices about 3/16 inch thick. Quickly pass the slices through the pan to warm them.
Plate your pork loin with orange and serve it drizzled with the sauce, accompanied by a salad or roasted potatoes.
STORAGE
You can store the PORK LOIN WITH ORANGE in the refrigerator in an airtight container for up to 2 days.
