Blood Orange Roast Pork Loin
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
49
Sourness
35
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil (divided)1 large
Onion (cut into 8 wedges)1 cup
White Wine (dry)1 large
Garlic (clove, pressed)Directions:
1
Position rack in center of oven; preheat to 450°F
2
Using vegetable peeler, remove peel (orange part only) in strips from 3 blood oranges
3
Place pork in large roasting pan
4
Rub with 2 tablespoons olive oil; sprinkle with salt and pepper
5
Toss onion, orange peel, and rosemary leaves with remaining 1 tablespoon oil in medium bowl; sprinkle with salt and pepper
6
Arrange onion mixture around pork
7
Roast until pork and onion are beginning to brown, about 25 minutes
8
Meanwhile, squeeze enough juice from oranges to measure 3/4 cup; pour juice into small saucepan
9
Add wine, broth, and garlic
10
Boil until reduced to 1 1/4 cups, about 7 minutes
11
Add 1/2 cup orange juice mixture to roasting pan
12
Baste pork with pan juices
13
Reduce oven temperature to 350°F; continue roasting pork until thermometer inserted into thickest part of pork registers 150°F, basting often and adding more orange juice mixture as needed, about 30 minutes longer
14
Place pork on platter and cover loosely with foil
15
Place roasting pan over medium-high heat; add remaining 3/4 cup orange juice mixture to pan
16
Boil until slightly thickened, about 3 minutes
17
Remove strings from roast
18
Slice pork; place on platter
19
Pour sauce and onion mixture over and around pork
20
Garnish with rosemary sprigs and orange slices
21
Position rack in center of oven; preheat to 450°F
22
Using vegetable peeler, remove peel (orange part only) in strips from 3 blood oranges
23
Place pork in large roasting pan
24
Rub with 2 tablespoons olive oil; sprinkle with salt and pepper
25
Toss onion, orange peel, and rosemary leaves with remaining 1 tablespoon oil in medium bowl; sprinkle with salt and pepper
26
Arrange onion mixture around pork
27
Roast until pork and onion are beginning to brown, about 25 minutes
28
Meanwhile, squeeze enough juice from oranges to measure 3/4 cup; pour juice into small saucepan
29
Add wine, broth, and garlic
30
Boil until reduced to 1 1/4 cups, about 7 minutes
31
Add 1/2 cup orange juice mixture to roasting pan
32
Baste pork with pan juices
33
Reduce oven temperature to 350°F; continue roasting pork until thermometer inserted into thickest part of pork registers 150°F, basting often and adding more orange juice mixture as needed, about 30 minutes longer
34
Place pork on platter and cover loosely with foil
35
Place roasting pan over medium-high heat; add remaining 3/4 cup orange juice mixture to pan
36
Boil until slightly thickened, about 3 minutes
37
Remove strings from roast
38
Slice pork; place on platter
39
Pour sauce and onion mixture over and around pork
40
Garnish with rosemary sprigs and orange slices