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Roast Pork With Oranges

creative.chef's picture
Ingredients
  Rolled boneless pork blade boston roast 3 Pound
  Butter 2 Tablespoon
  Oranges 5
  Lemon juice 2 Tablespoon
  Hot water 1⁄2 Cup (8 tbs)
  Sugar cubes 6
  Wine vinegar 1 Tablespoon
  Arrowroot 2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Meanwhile, squeeze juice from two oranges.
Peel remaining oranges.
Cut two into slices and one into sections.
Remove pork from pan and keep warm.
Pour off any fat from pan and add orange and lemon juices and water.
Stir well, scraping any sediment from bottom of pan.
Reduce oven temperature to 400°.
Replace meat in pan and roast for a further 1 1/2 hours, basting occasionally.
Meanwhile, put sugar cubes into a saucepan with 1 tbsp water.
Stir till dissolved, then boil rapidly, without stirring, till golden.
Remove from heat and stir in vinegar.
Return to heat and stir till caramel dissolves.
Place pork on a warmed serving platter.
Stir cooking liquid from pan into caramel.
Blend arrowroot with 2 tbsp water and add to caramel.
Bring to a boil, stirring.
Add the sliced and sectioned oranges.
Heat through for 1-2 minutes.
Cut pork into thick slices and arrange the pieces of orange around.
Serve the sauce separately in a warmed sauceboat.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Pork

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