loin already boneless
• 0 kcal
• 34 kcal
• 80 kcal
• 899 kcal
Extra virgin olive oil
• 0 kcal
• 21 kcal
• 79 kcal
Calories refer to 100 grams of product
L’pork loin with orange it’s a second course refined and tasty, a great classic of Italian cuisine, ideal for a Sunday lunch with the family, a special occasion or a festive dinner. The protagonist of the recipe is precisely the arista, a thin and rather lean cut of meat, which lends itself to long cooking in the oven or in the pan. For a tender and juicy end result, this was first wrapped in slices of bacon, then tied with kitchen twine and finally left to macerate in the fresh orange juice.
The orange marinade, in addition to making the cut very soft, gives the dish a softness and a sniff unique, while the pancetta will give it an exceptional flavor; once cooked, the pork loin is sliced and served with its own baking base, slightly thickened on the heat. If you wish, you can complete the dish with crispy baked potatoes, enveloping mash or a delicious chicory salad which, with its slightly bitter taste, will counterbalance the sweet citrus.
If you want a more robust cooking base, you can also add a tablespoon of cornstarch; you can also flavor the dish with other spices and aromatic herbs, such as thyme, bay leaf, juniper berries, and cinnamon sticks. If you can’t find the pork loin, you can use the loin or cook pork tenderloin or shank in the same way: in this case you will have to reduce the cooking times.
Find out how to make the Orange Pork Loin by following the step-by-step instructions and tips.
How to prepare the pork loin with orange
Obtain the zest of an orange (1).
Chop it with a knife with the rosemary (2).
Squeeze the juice from the oranges and prepare about 500 ml (3).
Eliminate all fatty or cartilaginous parts of the arista (4).
Lightly pepper the surface (5).
Coat the meat with the bacon slices, lightly stacking them on top of each other (6).
Tie off the meat: first pass the string around the longer part (7).
Then proceed with the ties parallel to each other and perpendicular to the central tie, in order to create a net (8).
Place the pork loin in a baking dish and sprinkle with the aromatic mince (9).
Sprinkle it with orange juice (10) and let marinate for at least 30 minutes, or even better overnight (in the refrigerator in this case).
Melt the butter with a drizzle of oil in a large saucepan (11).
Arrange the meat and brown it well (12).
At this point, turn it over and brown it on the other side as well (13).
Continue to turn the pork loin, browning it on all sides (14).
Add the white wine and let evaporate (15).
Pour in the marinade liquid (16).
Cover with the lid (17) and cook for at least 2 hours.
Once cooked (18), remove it from the pot and remove the kitchen string.
Cut it into slices (19).
Put the cooking juices back on the heat, turn up the heat and leave to thicken for a few minutes (20).
Transfer the pork loin to a serving dish, drizzle with the cooking juices and serve (21).
You can prepare the roast on the previous day and store in the refrigerator, tightly closed with cling film. Cut it only before serving, so that the slices do not dry out too much. You can also freeze it.