Best 2 Blood Orange Roast Pork Loin Recipes
**Introducing Blood Orange Roast Pork Loin: A Citrusy and Savory Delight**
Indulge in a culinary masterpiece that tantalizes your taste buds with its vibrant flavors and succulent texture. Blood Orange Roast Pork Loin is a dish that seamlessly blends the sweet and tangy notes of blood oranges with the savory richness of pork loin, resulting in an unforgettable dining experience. This recipe is not only visually stunning but also incredibly easy to prepare, making it perfect for home cooks of all skill levels. Alongside the main dish, this article also includes delectable recipes for Blood Orange Salsa, Roasted Garlic Mashed Potatoes, and Orange-Honey Glazed Carrots, each contributing unique flavors and textures to complement the pork loin. Get ready to embark on a culinary journey that will leave you craving for more.
BLOOD ORANGE ROAST PORK LOIN
Provided by Amelia Saltsman
Categories Onion Pork Roast Low Cal Low Sodium Orange Rosemary White Wine Winter Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Position rack in center of oven; preheat to 450°F. Using vegetable peeler, remove peel (orange part only) in strips from 3 blood oranges. Place pork in large roasting pan. Rub with 2 tablespoons olive oil; sprinkle with salt and pepper. Toss onion, orange peel, and rosemary leaves with remaining 1 tablespoon oil in medium bowl; sprinkle with salt and pepper. Arrange onion mixture around pork. Roast until pork and onion are beginning to brown, about 25 minutes.
- Meanwhile, squeeze enough juice from oranges to measure 3/4 cup; pour juice into small saucepan. Add wine, broth, and garlic. Boil until reduced to 1 1/4 cups, about 7 minutes.
- Add 1/2 cup orange juice mixture to roasting pan. Baste pork with pan juices. 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.
- Place pork on platter and cover loosely with foil. Place roasting pan over medium-high heat; add remaining 3/4 cup orange juice mixture to pan. Boil until slightly thickened, about 3 minutes. Remove strings from roast. Slice pork; place on platter. Pour sauce and onion mixture over and around pork. Garnish with rosemary sprigs and orange slices.
ROAST PORK LOIN WITH BLOOD ORANGE MOSTARDA
Provided by Food Network Kitchen
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make the pork: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Tie the pork with kitchen twine at 1-inch intervals so it keeps its shape. Combine 2 tablespoons olive oil, the zest and juice of 1 blood orange, the garlic, rosemary, coriander, 1 1/4 teaspoons salt and a few grinds of pepper in a small bowl. Rub all over the pork. Set a rack in a large roasting pan; put the pork on the rack and let stand at room temperature, 30 minutes.
- Meanwhile, quarter the remaining 3 blood oranges (do not peel). Transfer to a rimmed baking sheet along with the red onions. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper.
- Roast the pork on the lower oven rack until golden brown and a thermometer inserted into the center registers 145 degrees F, about 1 hour 10 minutes. About halfway through, roast the oranges and onions on the upper oven rack until softened and just starting to char, 25 to 30 minutes; set aside until ready to serve. Remove the pork from the oven and let rest 10 minutes.
- Meanwhile, make the mostarda: Combine the blood orange juice, wine, 1 cup water, the raisins, sugar, honey, mustard seeds, rosemary and 1 tablespoon mustard in a medium saucepan; bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until thick and syrupy, 30 to 35 minutes. Remove the rosemary sprig and stir in the remaining 1 tablespoon mustard and the vinegar. Season with salt and pepper. Set aside until ready to serve. (The mostarda can be made up to 4 hours ahead; reheat before serving.)
- Untie the pork and slice; transfer to a platter along with the roasted oranges and onions. Serve with the mostarda.
Tips:
- Choose the right pork loin: Look for a loin that is evenly thick and has a good amount of marbling. This will help ensure that the pork cooks evenly and stays moist.
- Score the pork loin: Scoring the pork loin will help the marinade and seasonings penetrate the meat more deeply, resulting in a more flavorful roast.
- Use a flavorful marinade: The marinade for the pork loin is key to adding flavor and moisture. Use a marinade that contains a variety of herbs, spices, and citrus juices.
- Roast the pork loin at a high temperature: Roasting the pork loin at a high temperature will help create a crispy outer crust while keeping the inside of the meat juicy.
- Let the pork loin rest before slicing: Once the pork loin is roasted, let it rest for 10-15 minutes before slicing. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful roast.
Conclusion:
Blood orange roast pork loin is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of blood oranges, garlic, and rosemary creates a flavorful and aromatic roast that is sure to impress your guests. Serve the pork loin with roasted vegetables or mashed potatoes for a complete meal.
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