Pork Loin with Orange

Ingredients

Scaled for your household (4 portions) · original serves 4

• Pork loin steaks1 kg
• Orange juice450 g
• Orange zest10 g
• Extra virgin olive oil50 g
• Butter50 g
• Dry white wine50 g
• Bay leaves2 leaf
• Rosemary2 sprig
• Thyme1 tsp
• Black pepper10 g
• Saltto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.

Method

1. 1

   Combine herbs, pepper, 2 tablespoons oil taken from its measured total, zest and half the orange juice. Coat pork, cover and refrigerate at least 3 hours, turning every 30 minutes.

2. 2

   Reserve marinade and tie pork if needed. Melt butter in remaining oil; sear pork on all sides for about 10 minutes.

3. 3

   Add wine and let it evaporate. Add remaining juice and reserved marinade. Cover and cook medium-low for 3 hours, turning and basting occasionally.

4. 4

   Season with salt, slice and serve with the pan sauce.