Orange and Fennel Pork Loin Roast
Diet Recipe
The roast is the second meat dish of the Italian family. Whether it is pork, veal, or lamb, this dish enriches our tables.
The orange and fennel roast is prepared in a very short time with few ingredients.
It will be flavored with homemade aromas that I will show you how to make, along with rosemary.
To flavor the orange and fennel roast, we will use very little oil, about 3 tablespoons.
The roast is already semi-sliced and ready to be served; you will need to cut the meat almost to the base, leaving it whole, flavor it with some aromas, then stuff and bind it, and bake it in the oven.
With the sliced fennel, in addition to creating a side dish, we will also create a sauce to accompany our dish.
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- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 288.66 (Kcal)
- Carbohydrates 10.36 (g) of which sugars 10.18 (g)
- Proteins 29.83 (g)
- Fat 12.26 (g) of which saturated 2.56 (g)of which unsaturated 2.51 (g)
- Fibers 3.67 (g)
- Sodium 163.08 (mg)
Indicative values for a portion of 250 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
Let’s do the shopping
- 1.1 lbs pork loin (whole)
- 3 medium blond oranges
- 2 medium fennel
- to taste roast aromas (click for my recipe)
- to taste salt
- to taste pepper
- to taste rosemary
- 3 tbsps extra virgin olive oil
- 1.7 oz white wine
a look at health
Tools
What we need to make
- 1 Knife
- 1 Cutting board
- 1 Kitchen twine
- 1 Baking dish
- 1 Oven
Steps
To make
Let’s start with the preparation of the oranges and fennel:
Wash the oranges and fennel, cut the oranges first in half and then into slices, do the same with the fennel.
Season both with a pinch of salt.
Take a whole piece of pork loin and make 4 cuts creating slices 0.6 inches thick, without going all the way through, so at the base, the meat should remain attached.
.
Season with salt, pepper, and massage all around,
Add the roast aromas, and continue to massage
Now we can stuff
The orange slices should have this thickness.
Between the meat slices, insert some orange slices,
Now place a sprig of rosemary on top of the loin then
Proceed to tie it with kitchen twine.
Place the loin in a not too large baking dish
and
add the sliced fennel and other powdered aromas, the extra virgin olive oil, and if you want an even richer dish, you can add some butter flakes on the fennel and meat.
Bake in a preheated static oven at 356°F for 15 minutes, then turn the loin, deglaze with white wine, and bake for another 10 minutes.
At the end of cooking, let the meat rest until it is warm.
Meanwhile, take half of the fennel and the cooking juices and blend them to obtain the accompanying cream.
You can take it out of the oven and cover it with parchment paper so it does not dry out, then untie it.
Serve it hot and slice it directly at the table, it will definitely make a great impression.
Orange and Fennel Pork Loin Roast keeps up to 2 days in the fridge and up to 3 months in the freezer.
FAQ (Questions and Answers)
Orange and Fennel Pork Loin Roast
Can I replace the fennel?
Yes, you could use potatoes, zucchini, or celeriac.
