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1995-09-27
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Newsgroups: rec.food.recipes
From: mnh@catfish.ocpt.ccur.com (Michele Hardy)
Subject: Orange-Flavored Pork Roast
Message-ID: <CMoBBG.E2F@catfish.ocpt.ccur.com>
Keywords: pork orange
Organization: Concurrent Computer Corp.
Date: Mon, 14 Mar 1994 21:21:14 GMT
ORANGE-FLAVORED PORK ROAST
==========================
Loin of pork marinated in orange juice, flavored with the essence of
garlic and rosemary, with Madeira wine.
1 cup orange juice
salt and freshly ground pepper to taste
1 close garlic, crushed
1/2 teaspoon dried rosemary
1 teaspoon finely grated orange peel
3 pound boned and rolled pork loin
1 to 2 cups Madeira wine
1 orange, peeled and cut into thin slices for garnish
1. Combine the orange juice, salt, pepper, garlic, rosemary, and
orange peel in a bowl. Set the pork loin in a roasting pan and pour the
mixture over the loin. Let the pork marinate for 2 hours.
2. Preheat the oven to 350o.
3. Roast for 2 hours 15 minutes or 45 minutes per pound. After
1/2 hour of cooking, pour 1 cup Madeira over the pork, and baste the
meat with the pan juices every 20 to 30 minutes. After 1 hour, make a
loose foil tent to cover the meat, and continue roasting, covered,
basting until done. It may be necessary to add additional 1/2 to 1 cup
of Madeira to the pan if you find the juices drying up.
4. Remove the roasted loin to a platter and let sit for 10 minutes before
carving. Pour the pan juices over all, and serve garnished with orange
slices.
6 portions
Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)