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Pork Loin with Orange Sauce

Guest Author - Paula Laurita

Pork is eaten all over Italy, with taste and style of the dishes changing region to region. This recipe features a luscious orange marinade.

Pork Loin with Orange Sauce
Arrosto di Maiale all'Arancia

Ingredients

  • 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

Directions

  1. Make the marinade by mixing 2 Tbs olive oil, wine, orange juice, vinegar, rosemary, and shallot.
  2. Place the pork loin in a deep dish which is just large enough to hold the roast.
  3. Pour the marinade over the roast and cover with plastic wrap.
  4. Refrigerate the roast for at least 1 hour, turning the roast occasionally.
  5. Mince together the juniper berries, bay leaves, salt, and pepper.
  6. Roll the roast in the marinade and then roll it in the juniper berry mixture.
  7. Place the roast in a roasting pan which is large enough for the roast, but not too large.
  8. Pour 4 Tbs of olive oil into the pan, add the marinade, and the remaining juniper berry mixture.
  9. 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.
  10. Remove the roast from the oven and allow to stand 7-10 minutes before slicing.
  11. 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).

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Content copyright © 2014 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

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