Orange Roast tender, juicy, and easy. It should be served sliced very thinly, dressed with a creamy and fragrant orange sauce. The orange roast is a refined and tasty meat dish, perfect for Sunday lunch and holidays.
A simple and traditional main course to serve on Sundays, for special occasions or holidays.
If you are looking for a simple recipe, this is the right one.
It is particularly suitable to prepare within an “important” meal, where you need to focus on other dishes without neglecting anything or leaving it to chance. Starting with the ingredients.
Yes, because preparing oven-baked pork roast means first of all choosing a fairly lean piece of pork, like loin. So the creation or design of the dish starts precisely from this purchase at the butcher’s.
Very tasty and easy to prepare; it doesn’t require many ingredients, as pork is already very flavorful and delicate and pairs well with the simpler flavors of our culinary tradition.
Its compact and soft consistency at the same time makes oven-baked pork loin a dish that everyone really likes and that, if desired, can be offered in many versions, serving it in slices and adding vegetables, spices, or mushrooms.
In short, a truly versatile dish.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, Christmas
- Energy 205.78 (Kcal)
- Carbohydrates 1.44 (g) of which sugars 0.63 (g)
- Proteins 22.55 (g)
- Fat 10.84 (g) of which saturated 3.28 (g)of which unsaturated 2.75 (g)
- Fibers 0.33 (g)
- Sodium 389.43 (mg)
Indicative values for a portion of 100 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
Orange Roast
- 2.2 lbs loin
- 2 oranges (zest of 1 and juice of both)
- 1/4 cup dry white wine
- 1.4 oz butter
- 2.7 tbsp extra virgin olive oil
- sprigs rosemary
- salt
- pepper
Tools
- Pot
- Baking Dish
Steps
Orange Roast
If the butcher hasn’t done it, tie the meat with kitchen twine, salt, and pepper.
Grate the zest of one orange and also collect the juice.
Put the meat in a baking dish and add rosemary, salt, pepper, zest, and orange juice. Let it marinate for an hour.
Melt the butter in the oil inside a pot.
Then add the meat, reserving the marinade, and brown it on all sides. Then deglaze it with the wine.
Transfer the loin back to the baking dish with the marinade and cook in the oven at 356°F for 1 hour.
Remember to turn the meat halfway through cooking.
When done, put the drippings in a saucepan and thicken.
Your orange loin is ready to be sliced and served drizzled with the pan drippings.
Serve the roast with the prepared sauce and orange slices.
If you don’t have rosemary, a bit of thyme can also work: it will enhance the freshness of the dish even more.Enjoy your meal.
Tips
Once cooked, you can store it sealed in an airtight container for 2 days in the refrigerator.
Finally, you can heat it in the microwave and it will be like freshly made.
You can also freeze it in single portions already sliced.
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