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Pork loin with orange

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The pork loin, also known as pork loin, is a fat-free second course with a delicate flavour. They are both noble parts of the pig: the pork loin is cooked roasted and usually with all the bones, it has a part of fat which allows the meat to remain a little softer. The loin, on the other hand, is the very lean fillet, suitable for stewed cooking to try to keep the meat soft.

The citrus flavor and smell of orange pork loin will win over your guests. Excellent for dinners on special occasions or for those following a diet. It does not require long preparation but is a little difficult to cook. It is a tender and lean cut of meat and for this reason it will not be very soft. The secret to success is not to cook it too much or too little, otherwise you risk drying it out during cooking.

RECIPE

Kitchen Italian, Mediterranean
Total time 1 not 52 minutes
  • 1 kg pork loin a piece not too thin
  • juice of 3 oranges
  • 1 teaspoon grated orange zest
  • roast flavorings to taste
  • 2 glasses White wine
  • 3 twigs timo or laurel
  • extra virgin olive oil to taste
  • sale q.b.
  • Tie the piece of loin with string so as not to lose its shape during cooking.

  • Massage the meat with the orange zest and roasting herbs so that the smells are absorbed well.

  • Brown it in a pan with high sides or in an oval saucepan with a thick bottom, with a drizzle of extra virgin olive oil. You will need to get a nice exterior color. In addition to sealing you will get a good flavor.

  • Turn it frequently with two wooden spatulas until all sides are evenly browned. To turn it, be careful never to use forks so as not to pierce the meat and cause the cooking liquid to escape.

  • Now that the meat is browned, add half a glass of wine. At this point add the thyme sprigs and begin to add the orange juice and the remaining wine. Cook over low heat until the end of cooking with plenty of liquid and for a long time. It will take approximately 1 and a half hours.

  • Cover with a lid and occasionally turn and baste the meat with the cooking juices, making sure it does not dry out, and add salt if necessary.

  • As soon as the roast is ready, turn off the heat and cover with a sheet of foil. Let it rest for 10 minutes so that all the juices are distributed. The meat, in addition to being softer, will be easier to cut into thin slices.

  • Serve the roast on a serving dish and accompany it with the filtered cooking juices.

Choose a piece of meat that is not too lean with some streaks of fat because in the end it will be softer.
If you prefer, add the onion, preferably white or golden: you can do this immediately after browning the meat. Set the meat aside on a plate, brown the onion and continue cooking as per the instructions together with the roast. Finally, you will obtain a creamier cooking base.
Furthermore, if you prefer, you can bring it to the table by alternating the slices of meat with slices of raw cut oranges.
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