Over the years, both for guest cooking and for meals at the convent and friary, our cooks are always on the lookout for delicious recipes with a unique twist that are easy to prepare. This special orange pork recipe is one of these! While pork loin can be roasted in the oven — a pan-fried preparation is equally as tasty.
We very much enjoyed this lovely meat course and hope that you will too! Juicy and flavorful, this is a keeper!
CHANGE SERVING SIZE
COOK TIME15minutes , plus 1 hour stove time
READY IN1hour, 15 minutes
- 2 lb pork loin
- 1 medium onion diced
- 3 medium carrots chopped
- 2 celery stalk(s) chopped
- 1/2 cup butter
- orange(s) juice of three oranges
- Salt and fresh ground pepper
- 1/4 cup white wine
- In a large saucepan, melt butter on stovetop until it bubbles and becomes frothy.
- Add onion, carrot and celery. Sautee until tender.
- While vegetables are cooking, season pork loin with salt and pepper.
- Push aside vegetables in saucepan, leaving a space in the middle. Place pork loin in middle of pan and sear until brown on all sides, rotating as needed.
- Once loin has a good crust on all sides, combine with rest of vegetables. Add orange juice and white wine to pan, cover and cook 1 hour on medium-low heat. Deglaze with water as needed.
- Once loin is cooked thoroughly, remove from pan. Add vegetables and juices to blender and combine until smooth.
- Rest pork and cut into chops. Return sauce to pan on stove to keep warm.
- Serve pork warm with sauce over top and garnish with orange slices if desired.