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Servings 6
Calories 561 kcal
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins

Ingredients
 

  • 1.5 kg pork loin, longer belly if possible
  • 2 tbsp fresh chopped oregano
  • 1 large orange, grated zest
  • 4 garlic cloves, crushed
  • salt and freshly ground black pepper, freshly ground
  • 300 mls fresh orange juice
  • 2 large glasses dry white wine
  • 300 mls boiling water
  • 1 pork stock cube
  • 500 g small baby potatoes, halved
  • 2 large carrots, peeled and cut roughly the same size of the potatoes.
  • 2 large onions, peeled and roughly chopped
  • 250 g frozen peas, defrosted
  • salt and freshly ground black pepper
  • 1 tbsp cornflour or arrowroot

Instructions
 

  • Preheat the oven to 180C, Gas 4.
  • Open the loin up using a sharp knife, releasing the eye slightly.
  • Mix the chopped oregano, orange zest, garlic and salt and pepper together.
  • Spoon under the eye of the loin and spread the rest over the inside of then loin.
  • Roll up and tie well with string every 2-3cm, not too tight.
  • Season the outside of the joint well with salt and pepper.
  • Place the potatoes, carrots and onions into a baking tray.
  • Top with the pork, and then add the orange juice, wine, boiling water and stock cube.
  • Cover with foil, bring to the simmer on the stove and pop into the pre heated oven and cook for 50 minutes to 1 hour nice and gently.
  • Once cooked lift off the foil and place the joint on a plate, cover with film and leave to rest for 30 minutes.
  • Check to see if the veg are cooked, if so strain in a colander add the peas and mix well. If they are not cooked, place into a saucepan with the juice/stock and simmer, until cooked.
  • Place the strained juice into a saucepan and bring to the simmer.
  • Thicken with a little cornflour or arrowroot, don't go mad.
  • Slice the pork and serve with the cooked vegetables.
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Nutrition Facts
Pot Roast Pork with White Wine, Oranges & Oregano
Amount per Serving
Calories
561
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
158
mg
53
%
Sodium
 
159
mg
7
%
Potassium
 
1729
mg
49
%
Carbohydrates
 
38
g
13
%
Fiber
 
6
g
25
%
Sugar
 
11
g
12
%
Protein
 
61
g
122
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword oranges, pork
Course Classic Main Courses, Fruit, Main Course, Pork
Cuisine Autumn, ITV This Morning, Spring, Summer
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