Orange-Glazed Roasted Pork Loin and Pinot Noir
Elevate your culinary experience with this Orange-Glazed Pork Loin Roast, by Lekker Weskus, a dish that beautifully complements the refined elegance of our Pinot Noir. The succulent pork loin is infused with a vibrant marinade of fresh orange juice, star anise, and hot English mustard, enhanced by the subtle complexity of our Estate Pinot Noir. Perfect for special occasions or an elegant family dinner, this dish promises to delight your palate.
Pair with our Paul Clüver Estate Pinot Noir.
Servings: 4 pax
Ingredients:
- 1 kg Medium Pork Loin Roast
- 500ml Orange Juice
- 2x Star Anise
- 2x Tblsp Hot English Mustard
- 3x cloves of garlic, peeled and finely grated
- 2 cm piece fresh ginger, peeled and finely grated
- 2 x Oranges
- 2x tblsp soy sauce
- 1 x orange sliced
- 15 ml honey
- 1 x red onions, peeled and sliced
- Salt and freshly ground black pepper
- 50 ml Paul Cluver Pinot Noir
Method:
- Heat the oven to 200 °C. Place the star anise, mustard, garlic, ginger, soy sauce and honey in a small saucepan. Zest the peel of the 2 oranges and add to the marinade. Squeeze the juice of the oranges and add to the marinade.
- Bring the marinade to a boil. Once boiling, lower the heat to a simmer and continue simmering until the liquid reaches in thicker consistency.
- Arrange the sliced onion and sliced orange in a cast iron saucepan. String the pork loin and season with salt and pepper. Place the loin on top of the onion and orange slices. Add the wine and pour the marinade over the pork.
- Place uncovered in the oven and roast for 30 – 40 minutes. Slice the pork and pour the sauce onto a serving plate. Arrange the sliced pork on top of the sauce and serve with vegetables of your choice.