Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Loin of Pork with Orange (Lomo A La Naranja)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1.3 kg/3 lb loin of pork, boned and rolled salt and freshly ground black pepper 2 tablespoons olive oil
1 medium onion, sliced 2 medium carrots, sliced 225 ml/8 fl oz chicken stock
2 teaspoons cornflour 3 tablespoons fino or other dry sherry



1 Preheat the oven to 180C/350F/gas mark 5. Season the pork with salt and pepper. Pour the oil into a roasting pan, add the pork and brush with the oil. Place the onion and carrots around the pork and season with salt and pepper. Roast for about 1-1/2 to 2 hours depending on the thickness of the pork, until cooked-the juices should run clear when pierced with a skewer. Add the stock to the pan after 20 minutes, and replenish with water during cooking to keep the vegetables moist. Turn the pork to brown evenly.
2 While the pork is cooking, cut julienne strips of rind from 1 orange, then completely peel both oranges, removing pith and all traces of membrane. Segment the oranges into a bowl, discarding the seeds, and squeezing the juice out of any remaining membrane. Cover the stips of rind with water in a small saucepan and boil for 5 minutes. Drain and add to the orange segments.
3 When the pork is cooked, remove to a serving platter, cover with foil and stand for 10 minutes in warm place. Skim excess fat from the roasting pan contents and puree the contents in a blender or food processor. Mix the cornflour with the sherry and pour into a small pan. Add the contents of the blender and heat, stirring constantly, until slightly thickened and boiling gently. Add the orange rind, segments and juice, and heat gently for 5 minutes.
4 Carve the pork into thin slices and serve with the orange sauce poured over.

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