Pork is eaten all over Italy, with taste and style of the dishes changing region to region. This recipe features a luscious orange marinade.
Arrosto di Maiale all'Arancia
- 2 pounds pork loin, boneless
- 6 Tbs olive oil
- 1 1/2 cups dry white wine
- 2 oranges, juiced
- 2 Tbs wine vinegar
- 1 Tbs Rosemary
- 1 Tbs juniper berries
- 2 bay leaves
- 1 shallot, minced
- 1/2 tsp salt
- 1 tsp black pepper, freshly ground
- aluminum foil
- Make the marinade by mixing 2 Tbs olive oil, wine, orange juice, vinegar, rosemary, and shallot.
- Place the pork loin in a deep dish which is just large enough to hold the roast.
- Pour the marinade over the roast and cover with plastic wrap.
- Refrigerate the roast for at least 1 hour, turning the roast occasionally.
- Mince together the juniper berries, bay leaves, salt, and pepper.
- Roll the roast in the marinade and then roll it in the juniper berry mixture.
- Place the roast in a roasting pan which is large enough for the roast, but not too large.
- Pour 4 Tbs of olive oil into the pan, add the marinade, and the remaining juniper berry mixture.
- Tent the roasting pan with aluminum foil and place in a 325°F oven and bake for 60-70 minutes. The internal temperature of the roast should be 160°F - 170°F when done.
- Remove the roast from the oven and allow to stand 7-10 minutes before slicing.
- Pour any pan juices over the sliced pork.
Note: If your roast has been cooked to 160°F don't be afraid of a pink tint. Heating to 160°F kills food borne bacteria as well as the parasites that cause trichinosis and toxoplasmosis.
This dish is delicious with Rise e Bisi (rice and peas).