Even at Christmas you can make a great impression by serving light dishes with very little fat, but with a guaranteed result and an amazing flavor to say the least! And my roast pork with oranges is concrete proof of that! The beauty of roasts is not only the preparation (simple as never before) but also the effect they manage to create: small tricks are enough to get a real chef's dish!
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Identity Card of the Recipe
- 80 KCal Calories per serving
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Ingrediants
For the roast
- About 500 g of pork loin
- 4-5 stars (fruits) of anise
- 20 g of brown sugar
- q.s. of pepper
- q.s. of salt
- About 150 ml of red wine
- Grated zest and 150 ml of untreated orange juice
To serve
- 4-5 stars (fruits) of anise
- About 400 g (2 large) of untreated oranges
- 150 g of spicy mustard
Materials Needed
- Chopping board
- Casserole with lid
- Sharp knife / slicer
- Orange zest grater
- Juicer
Preparation
- Cut an orange in half and squeeze the juice. Approximately 150 ml of juice should be obtained.
- Leave a saucepan on the stove and, when it is very hot, brown the pork loin (or loin) on all sides. This will take 3-4 minutes.
Did you know that
For a correct browning of the meat, it is not necessary to add butter or oil! The only very important precaution is the pot, which must always be very hot to be able to seal the meat and to trap all the nutrients inside.- When the meat is well browned, add the brown sugar and deglaze with the red wine. Also add the juice and the grated orange peel, and the anise fruits (stars).
- Bring to the boil over a high flame. Continue cooking over low heat for about a couple of hours, until the meat is soft. It is advisable to check the roast often during cooking to prevent the liquid from evaporating excessively: if this happens, it is recommended to add other liquid, making sure not to lose the boil.
- Salt and pepper the meat to taste 5 minutes before removing the roast from the heat.
- Remove the meat from the pot and allow it to cool completely.
Did you know that
If the cooking liquid is too thin, you can add a teaspoon of potato starch (or rice flour) directly into the sauce: then cook the sauce gently until it reaches the correct density.- Once cooled, cut the roast into thin slices 4-5 mm (we recommend the use of the slicer). Serve the slices of roast in a serving dish, alternating slices of orange, orange peel and aniseed stars. Those who love contrasts can serve the roast as an accompaniment to chunky spicy mustard
Alice's comment - PersonalCooker
A quick dish to prepare, simple and also quite cheap! A little trick to have the dish ready on Christmas day: prepare the slices of roast on a plate and reheat it in the oven when the guests arrive. To serve, all you have to do is decorate with a few slices of fresh orange. Also try my stuffed veal roll: a real treat!Nutritional values and Health Comment on the recipe
Roast Pork with Oranges Without Added Fat is a meat-based dish. It is a lean second course, rich in high biological value proteins and with few simple sugars. Cholesterol and fiber are moderate. L "Roast Pork with Oranges Without Added Fat lends itself to any diet. The average portion corresponds to about 200-250g (160-200kcal).
