A typical Sicilian recipe that we discovered. Perfect for winter, when oranges are in season. An it is natural to desire such savory preparation of roasted meats. This is prepared on the stove. But you could just as easily roast in the oven if you prefer.
Ingredients
- 1 lb/500g Pork loin
- 1 onion, diced
- 4 Juicy oranges
- 1 cup white wine
- 1/4 cup brandy
- 3 TBSP flour
- 3 TBSP butter
- 3 TBSP olive oil
- 3 cloves garlic, minced
- a few sprigs of rosemary
- salt & pepper
Preparation
- Juice 3 oranges. (The 4th orange will be sliced to serve with the roast)
- Trim any excess fat from the roast. Pat dry. Lightly coat with flour.
- In a Dutch oven, or a pan large enough to fit the roast, heat butter and oil over medium-high heat. Cook onion and garlic until softened. Push to the side of the pan.
- Add pork loin. Sear all sides of the meat.
- Add brandy and wine. Allow to cook for a few minutes until the alcohol cooks off.
- Pour in the fresh orange juice, rosemary, and season with salt & pepper.
- Cover & simmer 30-40 minutes, or until internal temperature of the meat reaches 130-135F/54-57C. Lift the roast out of the pan and allow to rest in a rimmed dish, tented with foil, for 20 minutes. (the meat will release juices while it rests)
- Transfer meat to a cutting board, slice as desired.
- Pour meat juices back into pan, simmer over medium-low heat for a few minutes.
- Plate the meat. Add orange slices. Pour glaze over sliced meat. And enjoy!
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