Best 2 Blood Orange Roast Pork Loin Recipes

Gastronomes have long sought out blood oranges for their unique flavor profile, simultaneously tart and sweet. While this citrus variety lends itself well to desserts, it also shines in savory applications. One such dish is blood orange roast pork loin, a culinary creation that elevates the classic pork roast to a gourmet experience. This article will guide you through selecting the perfect blood oranges, choosing the right pork loin, and combining them with an array of herbs and spices to create a dish that will tantalize your taste buds.

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BLOOD ORANGE ROAST PORK LOIN

Blood Orange Roast Pork Loin image

Provided by Amelia Saltsman

Categories Onion Pork Roast Low Cal Low Sodium Orange Rosemary White Wine Winter Healthy Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

blood oranges
1 3-pound boneless pork loin, rolled and tied
3 tablespoons extra-virgin olive oil, divided
1 large onion, cut into 8 wedges
2 fresh rosemary sprigs, leaves stripped from stems, plus additional sprigs for garnish
1/2 cup dry white wine
1/2 cup low-salt chicken broth
1 large garlic clove, pressed
Blood orange slices

Steps:

Position rack in center of oven; preheat to 450°F. Using vegetable peeler, remove peel (orange part only) in strips from 3 blood oranges. Place pork in large roasting pan. Rub with 2 tablespoons olive oil; sprinkle with salt and pepper. Toss onion, orange peel, and rosemary leaves with remaining 1 tablespoon oil in medium bowl; sprinkle with salt and pepper. Arrange onion mixture around pork. Roast until pork and onion are beginning to brown, about 25 minutes.
Meanwhile, squeeze enough juice from oranges to measure 3/4 cup; pour juice into small saucepan. Add wine, broth, and garlic. Boil until reduced to 1 1/4 cups, about 7 minutes.
Add 1/2 cup orange juice mixture to roasting pan. Baste pork with pan juices. Reduce oven temperature to 350°F; continue roasting pork until thermometer inserted into thickest part of pork registers 150°F, basting often and adding more orange juice mixture as needed, about 30 minutes longer.
Place pork on platter and cover loosely with foil. Place roasting pan over medium-high heat; add remaining 3/4 cup orange juice mixture to pan. Boil until slightly thickened, about 3 minutes. Remove strings from roast. Slice pork; place on platter. Pour sauce and onion mixture over and around pork. Garnish with rosemary sprigs and orange slices.

ROAST PORK LOIN WITH BLOOD ORANGE MOSTARDA

Roast Pork Loin with Blood Orange Mostarda image

Provided by Food Network Kitchen

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1 3 1/2- to 4-pound center-cut boneless pork loin
3 tablespoons extra-virgin olive oil
4 blood oranges
2 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon ground coriander
Kosher salt and freshly ground pepper
3 red onions, quartered
Juice of 4 blood oranges (about 1 1/2 cups)
1 cup dry white wine
1/2 cup golden raisins
1/3 cup sugar
1/3 cup honey
1 teaspoon mustard seeds
1 sprig rosemary
2 tablespoons dijon mustard
1 tablespoon white wine vinegar
Kosher salt and freshly ground pepper

Steps:

Make the pork: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Tie the pork with kitchen twine at 1-inch intervals so it keeps its shape. Combine 2 tablespoons olive oil, the zest and juice of 1 blood orange, the garlic, rosemary, coriander, 1 1/4 teaspoons salt and a few grinds of pepper in a small bowl. Rub all over the pork. Set a rack in a large roasting pan; put the pork on the rack and let stand at room temperature, 30 minutes.
Meanwhile, quarter the remaining 3 blood oranges (do not peel). Transfer to a rimmed baking sheet along with the red onions. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper.
Roast the pork on the lower oven rack until golden brown and a thermometer inserted into the center registers 145 degrees F, about 1 hour 10 minutes. About halfway through, roast the oranges and onions on the upper oven rack until softened and just starting to char, 25 to 30 minutes; set aside until ready to serve. Remove the pork from the oven and let rest 10 minutes.
Meanwhile, make the mostarda: Combine the blood orange juice, wine, 1 cup water, the raisins, sugar, honey, mustard seeds, rosemary and 1 tablespoon mustard in a medium saucepan; bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until thick and syrupy, 30 to 35 minutes. Remove the rosemary sprig and stir in the remaining 1 tablespoon mustard and the vinegar. Season with salt and pepper. Set aside until ready to serve. (The mostarda can be made up to 4 hours ahead; reheat before serving.)
Untie the pork and slice; transfer to a platter along with the roasted oranges and onions. Serve with the mostarda.

Tips:

Choose a pork loin roast that is about 3 pounds in size. This will ensure that it cooks evenly and doesn't dry out.
Score the pork loin roast before roasting. This will help the marinade penetrate the meat and create a more flavorful dish.
Use a flavorful marinade for the pork loin roast. The marinade in this recipe is made with blood orange juice, olive oil, garlic, rosemary, and thyme. You can also use other citrus juices, such as lemon or grapefruit.
Roast the pork loin roast at a high temperature for a short amount of time. This will help the meat stay moist and juicy.
Let the pork loin roast rest before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Blood orange roast pork loin is a delicious and easy-to-make dish that is perfect for any occasion. The blood orange marinade gives the pork a unique and flavorful taste, and the roasting process helps to keep the meat moist and juicy. This dish is sure to be a hit with your family and friends.