Best 6 Roast Pork Loin With Blood Orange Mostarda Recipes

ROASTED BOAR (OR PORK) WITH MOSTARDA

Steps:

• Preheat oven to 450 degrees. Rub meat with oil, and season generously with salt and pepper. Place roast, fat side up, on a rack set inside a roasting pan. Roast until an instant-read thermometer inserted into the center reaches 140 degrees, about 65 minutes. Cut into chops, and serve topped with mostarda.

PORK LOIN WITH ORANGE MARMALADE GLAZE

Steps:

• Preheat oven to 350 degrees.
• Place the pork loin on a rack in a shallow roasting pan. Brush meat with the olive oil and then sprinkle with salt, pepper and rosemary. Pour the wine and water into the roasting pan. Roast for 1 hour.
• Remove the pan from the oven and spoon 1/2 cup of pan drippings into a small bowl. Add the marmalade and mix well. Pour this mixture over the meat and return it to the oven.
• Continue roasting the meat for 35 to 45 minutes, basting it 2 to 3 times with the pan drippings, until a meat thermometer reaches 160 degrees F.
• Let the meat rest 15 minutes before serving. Skim any fat from the pan drippings and serve with the roast.

PORK LOIN ROAST WITH ORANGE AND GRAND MARNIER

Steps:

• Preheat oven to 300 degrees.
• Place roast in ungreased baking (roasting) pan, 9x11x2 or larger.
• Make enough slits in roast to accommodate number of orange slices.
• Push orange slices into slits.
• Pour defrosted orange juice over roast.
• Add water and mix well with orange juice in bottom of pan.
• Sprinkle roast with cloves.
• Bake at 300 degrees for approximately 2 hours, or until internal temperature is at 155 degrees.
• Baste with sauces every 30 minutes.
• Add water to sauce as necessary to prevent total evaporation.
• Remove roast from oven and place roast on serving platter.
• Reduce oven temperature to 200 degrees.
• Place roast back in oven.
• Place roasting pan (with sauces) on burner over medium high heat.
• Add heavy whipping cream (you may wish to add more Grand Marnier at this time for taste).
• Cook (stirring gently) until slightly thickened (you want a sauce not a gravy).
• Lower heat to simmer.
• Remove roast from oven and slice in 1/2 inch slices.
• Pour sauce into gravy boat and serve.

BLOOD ORANGE ROAST PORK LOIN

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.

ORANGE-GLAZED PORK LOIN

Steps:

• Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.

ROAST PORK LOIN WITH BLOOD ORANGE MOSTARDA

Steps:

• make the pork, position racks in upper and lower thirds of oven and preheat to 350 degrees. tie the pork with kitchen twine at 1" intervals so it keeps its shape. Combine 2 T olive oil, the zest and juice of 1 blood orange, the garlic, rosemary and coriander 1 1/4 tsp salt and a few grinds of pepper. Rub all over the pork. Set a rack in a large roasting pan, put the pork on the rack and let stand at room temp for 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 T olive oil and season with salt and pepper
• Roast the pork on the lower over rack until golden brown and 145 degrees about 1 hour and 10 min. about halfway through, roast the oranges and onions on the upper rack and softened and just starting to char. set aside until ready to serve. Remove pork from oven and let rest 10 minutes
• Meanwhile, make the mostarda. Combine the blood orange juice, wine, 1 C water, the raisins, sugar, homey, mustard seeds, rosemary and 1 T mustard in a medium saucepan. Bring to a boil, then reduce heat to med low and simmer until thick and syrupy about 30 min. Remove rosemary sprig and stir in the remaining 1 T mustard and the vinegar. Season with saltand pepper and set aside.
• Untie the pork and slice, transfer to a platter along with roasted oranges and onions, and serve with the mostarda