Pork Loin with Orange and Mustard Sauce

by Editorial Staff

Summary

Prep Time 35 mins
Cook Time 45 mins
Total Time 2 hrs 30 mins
Course Main Course
Cuisine European
Servings (Default: 12)

Ingredients

  • 2.4 kg pork loin (s)
  • 1 piece (s) ginger, fresh (approx. 5 cm)
  • 4 oranges, including 1 organic orange
  • pepper
  • 8 tablespoon Dijon mustard, grainier
  • 8 tablespoon sugar, brown
  • salt
  • 2 tablespoon clarified butter
  • 400 ml vegetable stock
  • 2 tablespoon jam, (orange)
  • 150 g crème fraîche
Pork Loin with Orange and Mustard Sauce
Pork Loin with Orange and Mustard Sauce

Instructions

  1. Make a few cuts on the pork loins so that the marinade can penetrate better.
  2. Peel the ginger and grate finely. Wash the organic orange with hot water, peel off the peel in fine strips with the zest zipper. Squeeze the organic orange and the remaining oranges, set the juice aside.
  3. Mix the ginger and orange zest with 1 teaspoon of freshly ground black pepper, 2 tablespoons of mustard and 2 tablespoons of sugar and rub the roast with it. Cover and let steep for 1 hour at room temperature.
  4. Pat the pork loin dry and season with plenty of salt all around. Heat a large roasting pan, add the clarified butter and fry the roast all around over a medium heat for 8-10 minutes (dose the heat well so that the sugar caramelizes, but not black and bitter
  5. becomes!). Deglaze with half of the orange juice and half of the vegetable stock, stir in the remaining sugar and mustard. Cover and simmer the roast over a medium heat for 15 minutes. Turn the roast, pour in the remaining orange juice and vegetable stock and continue to cook covered for approx. 15 minutes.
  6. Lift out the roast and wrap it in aluminum foil and let it rest for 10 minutes.
  7. In the meantime, bring the sauce to the boil in the roaster, stir in the orange jam and crème fraîche and reduce to a high heat for 8-10 minutes. Season to taste with salt and pepper.
  8. Cut the roast into slices and serve with the orange and mustard sauce on preheated plates.
  9. Broccoli and potato gratin as well as a light red wine go well with this.

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