Pork Loin with Orange Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 165 cal. | (8 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 159 mg | (4 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 21 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
