Pork Loin with Orange Sauce

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Pork Loin with Orange Sauce
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Health Score:
54 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h.
Ready in
Calories:
165
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie165 cal.(8 %)
Protein2 g(2 %)
Fat7 g(6 %)
Carbohydrates22 g(15 %)
Sugar added14 g(56 %)
Roughage1.8 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K1 μg(2 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.1 mg(7 %)
Folate16 μg(5 %)
Pantothenic acid0.2 mg(3 %)
Biotin2.3 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C31 mg(33 %)
Potassium159 mg(4 %)
Calcium53 mg(5 %)
Magnesium23 mg(8 %)
Iron0.5 mg(3 %)
Iodine2 μg(1 %)
Zinc0.1 mg(1 %)
Saturated fatty acids2.4 g
Uric acid18 mg
Cholesterol9 mg
Complete sugar21 g

Ingredients

for
6
Ingredients
1 ⅕ grams Pork loin (with fat layer)
10 grams ginger
2 organic Oranges
peppers
4 Tbsps grainy Dijon mustard
4 Tbsps brown sugar
salt
1 Tbsp vegetable oil
180 milliliters Beef stock
1 Tbsp Orange marmalade
60 grams Crème fraiche
How healthy are the main ingredients?
sugargingerOrangesalt

Preparation steps

1.

Rinse the pork loin, pat dry and score the fat layer several times. Peel ginger and grate finely. Rinse 1 orange in hot water and grate the peel. Squeeze juice from both oranges and set aside. Mix ginger with the orange zest and stir in 1 large pinch of pepper, 1 tablespoon mustard and 1 tablespoon sugar. Rub over the roast thoroughly, cover and allow to marinate at room temperature for about 45 minutes.

2.

Pat roast dry and season with salt. Heat the oil in a large roasting pan and sear the meat on all sides until the sugar has caramelized slightly, about 5 minutes. Do not sear too long; excessive browning results in a bitter flavor. Deglaze with some orange juice and meat stock and stir in the remaining mustard and sugar. Cover roast and simmer about 20 minutes. Then turn over and pour in the remaining juice and stock. Continue to cook for about 30 minutes, adding stock as required.

3.

Remove roast from roasting pan and wrap in aluminum foil. Let rest about 10 minutes. Meanwhile, heat the sauce in the roasting pan, stir in the marmalade and crème fraîche and season to taste. Slice the roast ​​and serve with the sauce on plates. If desired, serve with broccoli and potatoes.

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