Serving
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Pork Roast with Blood Orange
California

Serves
Effort:
Sched:
DoAhead:  
4  
***
2-1/2 hr  
Most
A delicious and easy to make pork roast with a rich and intensely flavorful sauce. Blood Oranges, which are in good supply from January to May, provide a unique flavor and a colorful garnish. See Photo Gallery for photos at various steps.




3
2
tt
tt
1-1/2
12
2
1
1/2
1/2
1
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#
T


#
oz

T
c
c
cl
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Pork Loin roast (1)  
Olive Oil extV
Salt
Pepper
Blood Orange (2)
Onion
Rosemary sprig (3)
Olive Oil extV
Wine, dry white
Stock
Garlic
--- Garnish
Orange slices
Rosemary sprigs
Prep   -   (40 min)
  1. Preheat the oven to 450°F/230°C.
  2. Tie PORK LOIN into a neat roll to keep it from spreading out while cooking. Place it in a flame resistant roasting pan and rub it with 2T Olive Oil. Sprinkle with Salt and Pepper to taste.
  3. Zest 3 BLOOD ORANGES using a vegetable peeler, taking as little white as you can. Slice the peelings into narrow strips. Peel ONION and cut into narrow wedges. Strip leaves from ROSEMARY sprigs. Mix all with 1T Olive Oil.
  4. Squeeze Blood Oranges sufficient to yield 3/4 cup of juice. Put juice in a sauce pan with White Wine and Stock. Crush the Garlic Clove with the side of a knife and toss it in too. Boil the liquid down just a little until the Sauce measures about 1-1/4 cups.
Run   -   (2-1/4 hrs)
  1. Arrange Onion Mix around the Pork Loin in the roasting pan and roast in the oven at 450°F/230°C until Onion and Pork are starting to brown - about 25 minutes.
  2. Pour in about 1/2 cup Sauce, baste Pork Loin with pan juices, reduce oven temperature to 350°F/175°C and continue to roast. Add more of the Sauce if needed to keep the onions from burning. You want to achieve a temperature at the center of 155°F/68°C. This will be somewhere around an hour and a half.
  3. Place Pork Loin on a platter and cover with foil to rest. The center temperature will continue to rise to about 162°F/72°C.
  4. Place Roasting Pan over medium high heat. Add remaining Sauce and reduce until slightly thickened.
  5. Remove strings from Pork Loin and slice into serving portions. Place slices on a serving platter and pour Sauce / Onion Mix over and around. Garnish with Orange Slices and/or Rosemary Sprigs. Serve hot.
NOTES:
  1. Pork Loin:   This should be boneless but have a complete blanket of fat. If your loin is bone-in, you will need to start with 4 pounds to yield 3 after boning.
  2. Blood Orange:   The peel of the blood orange is tender and milder than that of regular oranges and the juice is also mild. Tangerines have been suggested as a substitute if you can't get blood oranges - color will be different but the flavor will be similar.
  3. Rosemary:   Use leafy sprigs of fresh rosemary, each about 7 inches long.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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