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Orange Pork Casserole

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  Loin pork 3 Pound, trimmed (Boned Weight, 1.5 Kilogram)
  Garlic 1 Clove (5 gm), halved
  Black pepper To Taste
  Salt To Taste
  Ground all spice 1⁄2 Teaspoon
  Grated orange rind 1 Small
  Rosemary 1 Tablespoon, chopped
  Juicy oranges 4 Large
  Butter 1 Ounce (25 Gram)
  Sweet vermouth 10 Fluid Ounce (300 Milliliter)
  Cornflour 1 Tablespoon
  Orange juice 1 Tablespoon

Rub the pork all over with the garlic halves, then discard the garlic.
Rub with salt and pepper.
Lay the pork on a flat working surface and sprinkle over the allspice, orange rind and rosemary.
Roll up the meat and tie with string at 2.5 cm/1 in intervals.
Peel the oranges, removing all the pith, and slice the flesh thinly.
Melt the butter in a flameproof casserole.
Put the pork in the pot and brown on all sides.
Add the vermouth and bring to the boil.
Cover the meat with the orange slices, cover the pot and simmer for 2 1/2 hours or until the pork is cooked through and tender.
Transfer the meat to a warmed serving dish.
Remove and discard the string.
Arrange the orange slices around the meat.
Keep hot.
Skim the fat off the surface of the cooking liquid and strain into a saucepan.
Dissolve the cornflour in the orange juice.
Stir in a little of the hot liquid.
Add to the strained cooking liquid.
Simmer, stirring, until the sauce is thickened and smooth.
Pour the sauce into a sauceboat and serve with the meat.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3356 Calories from Fat 1666

% Daily Value*

Total Fat 194 g298.3%

Saturated Fat 69.3 g346.4%

Trans Fat 0 g

Cholesterol 841 mg280.3%

Sodium 2100.6 mg87.5%

Total Carbohydrates 135 g45.1%

Dietary Fiber 24.5 g98%

Sugars 77.8 g

Protein 248 g495.1%

Vitamin A 61.6% Vitamin C 687.9%

Calcium 72.9% Iron 87.3%

*Based on a 2000 Calorie diet

Orange Pork Casserole Recipe