Pork in orange marinade
20 servings
300 minutes
Pork in orange marinade is a refined dish of European cuisine that combines the tenderness of meat with the brightness of citrus notes. The origins of this recipe trace back to Mediterranean culinary traditions where orange juice is widely used for marinating. The pork is slowly roasted with garlic, absorbing spices, and then covered with a caramelized glaze made from orange marmalade and mustard. Slow cooking in the oven gives the dish incredible softness, while shallots roasted in orange juice add a sweet tanginess. The result is appetizing, aromatic meat with a delicate citrus flavor, perfect for festive tables or cozy family dinners.
1
Prepare the pork (a bone-in piece is best). Preheat the oven to 150 degrees and place the baking tray slightly below the middle. Chop the garlic cloves. Place the pork in a large ovenproof skillet. Make small cuts with a knife and insert a piece of garlic into each cut. Rub the pork with salt and pepper. Bake for 2 hours.
- Pork: 1 kg
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
2
While the pork is in the oven, prepare the glaze. Mix the marmalade, 1/4 cup of orange juice, and mustard in a small saucepan, set over medium heat, bring to a boil, and simmer for about 10 minutes. Then remove from heat and set aside.
- Orange marinade: 1 glass
- Freshly squeezed orange juice: 1 glass
- Dijon mustard: 1 tablespoon
3
Generously coat the pork with the prepared glaze. Peel the shallots and place them around the pork, pour in 2 cups of orange juice, and return the pan to the oven. Bake for another 3-4 hours, basting with glaze every 30 minutes.
- Shallots: 2 kg
- Freshly squeezed orange juice: 1 glass
4
Place the cooked pork on a cutting board, cover it with foil, and let it 'rest' for 20 minutes. Then slice it, drizzle with the pan juices, and serve with roasted shallots. Enjoy your meal!