Pork Loin with Orange sauce

Arista di Maiale all’Arancia

This recipe is great and not difficult. Perfect for the holidays.

   

Preparation time: 10 minutes
Cooking time: about  1 hour

Serves  3-4

Ingredients:

8 tbsp. extra virgin olive oil
2 lbs. (approx 1 Kg) boneless pork loin tied with string
2 garlic cloves, peeled and  chopped
7-8 sprigs fresh rosemary, chopped
a bunch of sage leaves
2 tbsp. grated orange peel
1 cup (250ml) fresh squeezed orange juice
1 ½ tsp. salt
black pepper to taste
2 tbsp. butter
1 tbsp. all purpose flour
1 tsp. cane sugar

Method:
1.        Heat 4 tbsp. of extra virgin olive oil, then brown the pork loin on all the sides[1].
2.        Meanwhile preheat the oven to 430° F (220°C).
3.        Line a baking pan with the aluminum foil.  Place the pork loin into the baking pan over the aluminum foil.
4.        Combine 4 tbsp. of oil, garlic, rosemary, sage, orange peel, orange juice, salt and black pepper in mixing bowl; evenly coat pork loin. Cover pan with the aluminum foil and place in oven. Let cook for about 50 minutes.
5.        Remove the pan from the oven and allow to rest about 1 hour. Remove the foil, remove pork loin from pan and place on cutting board. Let stand another hour. Don’t discard the cooking liquid; filter it and set aside.
6.        Meanwhile, in a saucepan, melt the butter over low heat. Add the flour, stir rapidly and let cook for a few minutes until the mixture is uniform and smooth; then add the cane sugar and the cooking liquid of the pork loin, and let cook, stirring constantly, until the sauce thickens a little.
7.        Remove the string and cut the pork loin into thick slices; transfer to a serving plate and spoon the sauce over it.

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[1] It will take just 3-4 minutes.