Pork roast with oranges and sherry

6 servings

90 minutes

Pork roast with oranges and sherry is a refined dish of French cuisine that embodies the harmony of rich meat flavor and refreshing citrus notes. The origins of this recipe can be found in traditional French gastronomy, where meat is often paired with fruits and alcohol for a rich aroma. Marinated pork neck soaked in spices, sherry, and orange zest transforms into a tender and juicy roast with caramel undertones. Baked with orange juice and served with aromatic syrup, it acquires a delicate sweetness and spiciness. This dish is perfect for festive dinners and special occasions, complementing the meal with a warm, rich flavor with a slight tang. Tender slices of meat layered with juicy pieces of orange create visual and taste harmony, turning the meal into a true culinary delight.

Energy value per serving

• Calories: 815.2
• Proteins: 23.9g
• Fats: 72.5g
• Carbohydrates: 13.8g

Ingredients

• Sugar: 1 tbsp
• Oranges: 4 pc
• Pork neck: 1 kg
• Sherry: 60 ml
• Butter: 30 g
• Salt: to taste
• Vegetable oil: 5 tbsp
• Ground black pepper: to taste
• Spices: to taste

Cooking steps

1. Peel the oranges. Grate the zest of 1 orange and mix it with 2 tablespoons of vegetable oil, 20 ml of sherry, and spices. Rub the meat with the mixture and leave it in a cool place overnight.

   Required ingredients:

   • Oranges: 4 pieces
   • Vegetable oil: 5 tablespoon
   • Sherry: 60 ml
   • Spices:  to taste
   • Pork neck: 1 kg

2. Fry the marinated meat until golden brown in hot vegetable oil. Transfer the meat to a baking dish, pour in the juice of 1 orange and the remaining sherry. Add 1 cup of water. Season with salt and pepper.

   Required ingredients:

   • Vegetable oil: 5 tablespoon
   • Pork neck: 1 kg
   • Oranges: 4 pieces
   • Sherry: 60 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Roast the meat for about 1 hour in a preheated oven at 180 degrees, occasionally basting the meat with the juice from the bottom of the pan.

   Required ingredients:

   • Pork neck: 1 kg

4. Prepare the syrup: heat the butter, add sugar, and pour in the orange juice. Slice the remaining orange into rounds and let them sit in the hot syrup for a few minutes.

   Required ingredients:

   • Butter: 30 g
   • Sugar: 1 tablespoon
   • Oranges: 4 pieces

5. Slice the roasted meat and arrange it on a plate, layering with pieces of orange.

   Required ingredients:

   • Pork neck: 1 kg
   • Oranges: 4 pieces

6. Strain the sauce and pour it over the meat.

   Required ingredients:

   • Salt:  to taste