Pork loin with orange: the recipe for a refined and tasty main course

ingredients
  • loin already boneless
    1.5 kg

  • Stretched bacon
    150 grams

  • Rosemary


    1 strand
    • 0 kcal
  • Oranges
    1 kg
    • 34 kcal

  • White wine
    100 ml
    • 80 kcal

  • Butter


    40 grams
    • 899 kcal
  • Extra virgin olive oil
    to taste
    • 0 kcal

  • salt
    to taste
    • 21 kcal

  • pepper


    to taste
    • 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

pork loin with orange

Obtain the zest of an orange (1).

pork loin with orange

Chop it with a knife with the rosemary (2).

pork loin with orange

Squeeze the juice from the oranges and prepare about 500 ml (3).

pork loin with orange

Eliminate all fatty or cartilaginous parts of the arista (4).

pork loin with orange

Lightly pepper the surface (5).

pork loin with orange

Coat the meat with the bacon slices, lightly stacking them on top of each other (6).

pork loin with orange

Tie off the meat: first pass the string around the longer part (7).

pork loin with orange

Then proceed with the ties parallel to each other and perpendicular to the central tie, in order to create a net (8).

pork loin with orange

Place the pork loin in a baking dish and sprinkle with the aromatic mince (9).

pork loin with orange

Sprinkle it with orange juice (10) and let marinate for at least 30 minutes, or even better overnight (in the refrigerator in this case).

pork loin with orange

Melt the butter with a drizzle of oil in a large saucepan (11).

pork loin with orange

Arrange the meat and brown it well (12).

pork loin with orange

At this point, turn it over and brown it on the other side as well (13).

pork loin with orange

Continue to turn the pork loin, browning it on all sides (14).

pork loin with orange

Add the white wine and let evaporate (15).

pork loin with orange

Pour in the marinade liquid (16).

pork loin with orange

Cover with the lid (17) and cook for at least 2 hours.

pork loin with orange

Once cooked (18), remove it from the pot and remove the kitchen string.

pork loin with orange

Cut it into slices (19).

pork loin with orange

Put the cooking juices back on the heat, turn up the heat and leave to thicken for a few minutes (20).

pork loin with orange

Transfer the pork loin to a serving dish, drizzle with the cooking juices and serve (21).

storage

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.

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