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
- 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
- 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.