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Roasted Pork Loin with Orange Sauce

Roasted Pork Loin with Orange Sauce
PREP TIME
30 min
COOK TIME
1h
YIELDS
6 servings

This roasted pork loin with a slightly sweet and citrusy sauce will make a stunning main for your holiday dinner table. 

Courtesy of RICARDO Magazine

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Ingredients

Pork Loin

1
Tbsp whole-grain mustard
1
Tbsp honey
1
clove garlic, chopped
1
rack of pork (6 bones), about 4 lb (1.8 kg)
1
Tbsp olive oil
Salt and pepper

Squash Purée

1
onion, chopped
3
Tbsp butter
6
cups butternut squash, peeled, seeded and cubed
¼
cup water

Orange Sauce

1
Tbsp cornstarch
2
Tbsp water
¼
cup lightly packed brown sugar
2
Tbsp red wine vinegar
1
small onion, chopped
1
clove garlic, chopped
1
orange, grated zest only
½
cup orange juice
1 ¼
cup veal stock
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Directions

Step 1

With the rack in the middle position, preheat the oven to 400°F.

Step 2

In a bowl, combine the mustard, honey and garlic. Set aside.

Step 3

Season the meat with salt and pepper. In a large ovenproof skillet over medium-high heat, brown the meat in the oil. Brush with the mustard mixture and place in the skillet with the bone side down.

Step 4

Roast for about 55 minutes or until a thermometer inserted into the centre of the meat reads 135°F. Transfer the rack of pork to a serving plate and loosely cover with aluminum foil. Let rest until the temperature reaches 145°F.

Step 5

In a large saucepan over medium heat, soften the onion in the butter. Add the squash and continue cooking for 2 minutes, stirring constantly. Add the water. Cover and continue cooking for about 30 minutes or until the squash is tender, stirring occasionally. In a food processor, purée until smooth. Season with salt and pepper and set aside.

Step 6

In a large saucepan over medium heat, soften the onion in the butter. Add the squash and continue cooking for 2 minutes, stirring constantly. Add the water. Cover and continue cooking for about 30 minutes or until the squash is tender, stirring occasionally. In a food processor, purée until smooth. Season with salt and pepper and set aside.

Step 7

In a bowl, dissolve the cornstarch in the water. Set aside.

Step 8

In a small saucepan, combine the brown sugar, vinegar, onion, garlic and orange zest. Bring to a boil and let simmer until the brown sugar starts to caramelize. Add the orange juice and simmer for 1 minute. Add the veal stock and the cornstarch mixture. Bring to a boil, whisking constantly. Let simmer for 5 minutes. Season with salt and pepper.

Step 9

Slice the rack of pork between the bones. Serve with the squash purée and orange sauce. If desired, serve with wilted spinach.

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