ROAST PORK LOIN WITH BLOOD ORANGE MOSTARDA
Number Of Ingredients 16
Steps:
- make the pork, position racks in upper and lower thirds of oven and preheat to 350 degrees. tie the pork with kitchen twine at 1" intervals so it keeps its shape. Combine 2 T olive oil, the zest and juice of 1 blood orange, the garlic, rosemary and coriander 1 1/4 tsp salt and a few grinds of pepper. Rub all over the pork. Set a rack in a large roasting pan, put the pork on the rack and let stand at room temp for 30 minutes
- Meanwhile, quarter the remaining 3 blood oranges (do not peel). Transfer to a rimmed baking sheet along with the red onions. Drizzle with the remaining T olive oil and season with salt and pepper
- Roast the pork on the lower over rack until golden brown and 145 degrees about 1 hour and 10 min. about halfway through, roast the oranges and onions on the upper rack and softened and just starting to char. set aside until ready to serve. Remove pork from oven and let rest 10 minutes
- Meanwhile, make the mostarda. Combine the blood orange juice, wine, 1 C water, the raisins, sugar, homey, mustard seeds, rosemary and 1 T mustard in a medium saucepan. Bring to a boil, then reduce heat to med low and simmer until thick and syrupy about 30 min. Remove rosemary sprig and stir in the remaining 1 T mustard and the vinegar. Season with saltand pepper and set aside.
- Untie the pork and slice, transfer to a platter along with roasted oranges and onions, and serve with the mostarda
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love