Roast Pork Loin with Seville Orange Glaze and Olives Recipe
Ingredients
| Bone pork | 1.8 Kilogram, skinned | |
| Olives | 150 Gram | |
| 3 garlic cloves, one of them whole | ||
| Ouzo | 75 Milliliter | |
| Salt | 1/2 Teaspoon | |
| 1/2 teaspoon dried mountain thyme | ||
| Honey | 1 Teaspoon | |
| 2 oranges (Seville or sweet) sliced, to garnish | ||
| MARINADE | ||
| 4-5 Seville (bitter) oranges, or 2-3 sweet oranges and 2 lemons | ||
| Honey | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), finely chopped | |
| 1 teaspoon mountain thyme | ||
Directions
At least a day in advance, rinse the olives in cold water and remove the stones.
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.
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.
Chef
