Orange Pork
Over a year ago
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Ingredients
- 1 ½ kilo piece of lean pork
- 150ml orange juice (fresh)
- 1 lemon or lime juice
- 1 onion. sliced
- 1 bay leaf
- 3 garlic cloves. cut in to slivers
- ½ tsp oregano
- salt and pepper
- 2 tbsp olive oil
- 100 ml vegetable stock
Accompaniment
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Method
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1. MARINATE: Pour juice in a glass or ceramic dish (big enough to hold the meat), together with the onion, bay leaf, oregano, seasoning and olive oil.
2. Make small slits in the pork and insert the garlic slivers. Put the pork in the orange juice mixture, turn it over to coat it well, then chill, covered loosely with foil over night in fridge. Turn over occasionally.
3. Drain pork and reserve the marinate. Put in a roasting pan and roast the pork in a moderate oven for about 2 hours. After 20 minutes skim of the fat. Baste frequently with the marinate and add the onions along side the pork. Pour 100 ml of vegetable stock over roast when it is getting to dry.
4. Remove the pork and wrap in foil to keep warm. Stir in remainig juice and add some cream if desired. Pour gravy through a sief. Heat carfully and thicken with a dot of butter. Season.
5. Serve with roast potatoes and vegetable.
Chef's Tips
The pork is also very good cold in a sandwich or served along side with salad. The gravy can be also served cold adding 1-2 tbsp mayonaise or greek yogurt.
Thanks for this recipe, can't wait to try it! Yummers xXx