Orange and Thyme Pork
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 452 kcal | (22 %) | ||
| Protein | 54.5 g | (56 %) | ||
| Fat | 22.1 g | (19 %) | ||
| Carbohydrates | 9 g | (6 %) |
Ingredients
- Ingredients
- 800 grams Pork loin
- salt and peppers
- some cloves
- 20 grams clarified butter
- 125 grams shallots
- 4 garlic cloves
- 1 thyme
- 250 milliliters clear Instant broth
- 125 milliliters fresh squeezed Orange juice
- 1 bunch Celery
- 2 Oranges
- 20 grams butter
- 2 tsps Apple butter
- 2 tsps cornstarch
Preparation steps
Season pork with salt and pepper. Peel onion and stud with cloves. Heat butter in a roasting pan and sear pork on all sides. Peel shallots and cut in half. Peel and chop garlic. Add shallots and garlic to pan and sauté briefly. Rinse thyme and wrap half the stems around pork.
Roast in an oven preheated to 200°C (approximately 400°F) for about 1 hour. Baste with broth and orange juice.
Rinse, trim and chop celery into 5 cm (approximately 2 inch) long pieces. Add to roasting pan 3-4 minutes before the end of roasting time.
Peel orange and cut in half. Remove thyme leaves from remaining stems. Heat butter in a pan and sauté orange and thyme leaves.
Remove pork and let rest for 5-10 minutes. Remove thyme stems. Stir apple butter into pan juices. Season juices with salt and pepper and thicken with equal parts cornstarch and water.
Carve pork and plate. Drizzle with sauce and serve with sauteed orange.