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Roast Pork Loin with Seville Orange Glaze and Olives Recipe
|Pork loin chops(with bone)||4 Pound, skinned, trimmed, rolled and tied (1.8 Kilogram)|
|Throumbes/Other greek olives in brine||5 Ounce (150 Gram)|
|Garlic||3 Clove (15 gm) (Use One Of Them Whole)|
|Ouzo||3 Fluid Ounce (75 Milliliter)|
|Dried thyme||1⁄2 Teaspoon (Mountain Variety)|
|Seville oranges/Sweet oranges||2 (To Garnish)|
|Seville oranges/3 sweet oranges and 2 lemons||5 (Bitter Type)|
|Garlic||2 Clove (10 gm), finely chopped|
|Mountain thyme||1 Teaspoon|
Serving size: Complete recipe
Calories 4024 Calories from Fat 1511
% Daily Value*
Total Fat 168 g258.7%
Saturated Fat 54.4 g272.1%
Trans Fat 1.7 g
Cholesterol 1252.1 mg
Sodium 1975.3 mg82.3%
Total Carbohydrates 181 g60.3%
Dietary Fiber 31.6 g126.5%
Sugars 58.4 g
Protein 391 g781.3%
Vitamin A 8.9% Vitamin C 28.7%
Calcium 46% Iron 88.9%
*Based on a 2000 Calorie diet
Put the flesh in a jar with a garlic clove and pour in ouzo to cover.
A day in advance, put the pork loin in a bowl or earthenware dish.
Using a potato peeler, remove strips of zest from 2 oranges and reserve.
Squeeze the oranges (and lemons, if using), until you have 250 ml (8 fl oz) juice.
Mix this with all the other marinade ingredients and pour over the pork.
Cover and refrigerate, turning the roast several times.
The day of the roast, allow the pork to come to room temperature.
Cut the reserved orange zest into julienne shreds and blanch in boiling water for 5 minutes.
Rinse then reserve.
Remove the pork from the marinade and pat it dry.
Mix together 2 finely chopped garlic cloves with the salt, thyme and honey and massage this into the pork.
Put it, fat side up, in a roasting tin.
In an oven preheated to 200°C (400°F, gas 6) roast for 1 hour 20 minutes to 1 hour 30 minutes, basting with the pan juices about every 10 minutes.
After the first 45 minutes, add the strained marinade to the pan juices, and continue basting every 10 minutes.
For the last 10 minutes baste with the ouzo in which the olives were macerated.
The pork is done when the juices run clear, when it is pierced.
Remove the pork to a serving platter and keep warm.
Skim all the fat from the roasting tin, add the orange julienne and boil to reduce the liquid by half.
Carve the pork and return the meat to the wanned platter.
Decorate with oranges.
Pour the sauce over the meat and sprinkle with the drained olives.