Rôti de Porc à l’Orange (Orange Pork Roast)

Sweet and sour is not very common in French traditional cuisine, but it’s often used to cook pork, as for this orange pork roast.

Serves: 4Hands-on: 25 minutesTotal: 1 hour 25 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 2 Tbsp. butter
  • 4 small shallots, minced
  • 2 lbs. pork roast
  • ½ cup Cognac or other brandy
  • 2 organic oranges
  • 1 cup white wine
  • 1 Tbsp. thyme
  • 1 Tbsp. parsley, chopped
  • 1 bay leaf
  • 1 tsp. salt
  • 1 tsp. ground black pepper

Directions

  • Heat a medium French oven (or pot) over medium heat.
  • Add the butter, and cook the shallots in it, stirring for about 3 minutes. Add the pork roast, and brown it on each side for 5 minutes. Then pour in the brandy (be careful of the possibility of flames!). Squeeze the juice from one orange and pour half of it over the pork roast; reserve the other half. Add the white wine, the thyme, the parsley, the bay leaf, salt, and pepper, and cover. Reduce the heat to low, and simmer for 1 hour.
  • Meanwhile, peel the other orange. Cut the orange peels in very thin slices. Fill a small saucepan with water, and bring it to a boil over high heat. Add the orange peels. Leave them for 1 minute, then take them out with a slotted spoon. Reserve. Cut the peeled orange in very thin slices.
  • About 5 minutes before serving, take the pork roast out of the pot and put it in a serving dish. Add the slices of orange to the pot, with the leftover juice. Remove the bay leaf. Stir well and let the orange cook slightly for 2 minutes. Take out the orange slices with a slotted spoon, and layer them all around the pork roast in the serving dish. Lay the orange peels on top of the roast, to decorate. Pour the orange sauce in a gravy boat.
  • Serve immediately.

Recipe Information

Serves: 4

Ingredients

  • 2 Tbsp. butter
  • 4 small shallots, minced
  • 2 lbs. pork roast
  • ½ cup Cognac or other brandy
  • 2 organic oranges
  • 1 cup white wine
  • 1 Tbsp. thyme
  • 1 Tbsp. parsley, chopped
  • 1 bay leaf
  • 1 tsp. salt
  • 1 tsp. ground black pepper

Directions

  • Heat a medium French oven (or pot) over medium heat.
  • Add the butter, and cook the shallots in it, stirring for about 3 minutes. Add the pork roast, and brown it on each side for 5 minutes. Then pour in the brandy (be careful of the possibility of flames!). Squeeze the juice from one orange and pour half of it over the pork roast; reserve the other half. Add the white wine, the thyme, the parsley, the bay leaf, salt, and pepper, and cover. Reduce the heat to low, and simmer for 1 hour.
  • Meanwhile, peel the other orange. Cut the orange peels in very thin slices. Fill a small saucepan with water, and bring it to a boil over high heat. Add the orange peels. Leave them for 1 minute, then take them out with a slotted spoon. Reserve. Cut the peeled orange in very thin slices.
  • About 5 minutes before serving, take the pork roast out of the pot and put it in a serving dish. Add the slices of orange to the pot, with the leftover juice. Remove the bay leaf. Stir well and let the orange cook slightly for 2 minutes. Take out the orange slices with a slotted spoon, and layer them all around the pork roast in the serving dish. Lay the orange peels on top of the roast, to decorate. Pour the orange sauce in a gravy boat.
  • Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories260
Total Fat8g
Saturated Fat4g
Cholesterol110mg
Sodium490mg
Total Carbohydrate7g
Dietary Fiber1g
Sugars4g
Protein32g