Pork under orange glaze
4 servings
60 minutes
Pork with orange glaze is a refined dish of European cuisine that combines the sweetness of citrus with the rich flavor of meat delicacy. This culinary creation has roots in the traditions of roasting meat with fruity notes popular in France and England. Tender pork marinated in an aromatic mix of orange juice, honey, and mustard develops a caramelized crust, while cloves add a subtle spicy depth. The glaze enhances the natural juiciness of the meat, making it perfect for a festive dinner. This dish pairs wonderfully with mashed potatoes or roasted vegetables, and its sophisticated taste harmonizes with light white or fruity wines. The orange glaze reveals new facets of traditional pork, turning it into a true gastronomic delight.
1
We will wash the meat, dry it, and cut off most of the fat.
- Pork: 800 g
2
Make shallow diamond-shaped cuts in the meat, insert clove buds into the cuts, and salt it. Let the meat soak in the salt.
- Cloves: 15 g
- Coarse salt: to taste
3
We make the marinade. Combine all ingredients (honey, sugar, orange juice and zest, mustard, and apricot jam) in a saucepan. Stirring, bring to a boil and simmer on low heat for 4-5 minutes. Let it cool down. Crush the grainy mustard in a mortar beforehand.
- Honey: 3 tablespoons
- Sugar: 1 tablespoon
- Orange juice: 150 ml
- Orange zest: 2 tablespoons
- Table mustard: 2 teaspoons
- Apricot jam: 1 tablespoon
- Wholegrain mustard: 1 teaspoon
- Cognac (brandy): 2 tablespoons
4
Preheat the oven to 200 degrees. Brush the cooled glaze onto the meat. Place in the oven for 30 minutes covered with foil.
- Honey: 3 tablespoons
- Sugar: 1 tablespoon
- Orange juice: 150 ml
- Orange zest: 2 tablespoons
- Table mustard: 2 teaspoons
- Apricot jam: 1 tablespoon
- Wholegrain mustard: 1 teaspoon
- Cognac (brandy): 2 tablespoons
5
After 30 minutes, take it out, brush with glaze, and leave it open for another 20 minutes.
- Honey: 3 tablespoons
- Sugar: 1 tablespoon
- Orange juice: 150 ml
- Orange zest: 2 tablespoons
- Table mustard: 2 teaspoons
- Apricot jam: 1 tablespoon
- Wholegrain mustard: 1 teaspoon
- Cognac (brandy): 2 tablespoons
6
After the time is up, we take out the remaining glaze and set it for 10 minutes on grill mode.
- Honey: 3 tablespoons
- Sugar: 1 tablespoon
- Orange juice: 150 ml
- Orange zest: 2 tablespoons
- Table mustard: 2 teaspoons
- Apricot jam: 1 tablespoon
- Wholegrain mustard: 1 teaspoon
- Cognac (brandy): 2 tablespoons
