Pork baked in orange marinade
4 servings
105 minutes
Pork baked in orange marinade is a fragrant and juicy dish of European cuisine that captivates with its delicate balance of sweet and spicy notes. Orange juice mixed with honey, mustard, and spices penetrates the meat, making it incredibly tender and rich. This cooking method has been known since ancient times when citrus fruits became popular in European gastronomy for their ability to add freshness and a subtle tang to dishes. A mix of peppers and bay leaves adds depth of flavor, creating a harmonious blend of aromas. Perfect for a festive dinner or cozy family lunch, this dish pairs wonderfully with vegetables and light sides. Baked pork can be served hot or cold while retaining its unique texture and rich taste.
1
Prepare all the ingredients.
2
Cut the carrot into small sticks and the garlic into slices. Crush the pepper mixture with a rolling pin. Make small indentations in the meat and stuff them with carrot and garlic.
- Mix of peppers: to taste
- Oranges: 1 piece
- Honey: 1 tablespoon
- Salt: pinch
- Olive oil: 1 teaspoon
- Dijon mustard: 1 teaspoon
- Bay leaf: 1 piece
3
Squeeze juice from one orange. Add honey, salt, olive oil, and Dijon mustard to the juice. Mix everything well. Coat the meat with the marinade and then roll it in a pepper mixture. Break the bay leaf and add it to the meat.
4
Wrap the meat in plastic wrap and place it in the refrigerator for 3 hours. If possible, leave it overnight.
5
Take the meat out of the fridge. Unwrap the film. Place it in a baking dish. Cover with foil. Bake at 180 degrees for 1 hour and 30 minutes, periodically basting with leftover marinade.
- Pork: 700 g
- Mix of peppers: to taste
6
Serve hot or chilled.