Roasted Pork Loin with Orange Sauce

Roasted Pork Loin with Orange Sauce

  • Preparation 30 min
  • Cooking 1 h
  • Servings 6

Move over, turkey: This elegant dish is cause for celebration. It’s all about the gravy—a nod to the classic duck à l’orange—which elevates the humble loin into an occasion.

Featured in RICARDO Magazine (HOLIDAY 2015)

Categories

Ingredients

  • Pork Loin

    • 1 tbsp (15 ml) whole-grain mustard
    • 1 tbsp (15 ml) honey
    • 1 clove garlic, chopped
    • 1 rack of pork (6 bones), about 4 lb (1.8 kg)
    • 1 tbsp (15 ml) olive oil
    • Salt and pepper
  • Squash Purée

    • 1 onion, chopped
    • 3 tbsp (40 g) butter
    • 6 cups (840 g) butternut squash, peeled, seeded and cubed
    • ¼ cup (60 ml) water
  • Orange Sauce

    • 1 tbsp cornstarch
    • 2 tbsp (30 ml) water
    • ¼ cup (60 g) lightly packed brown sugar
    • 2 tbsp (30 ml) red wine vinegar
    • 1 small onion, chopped
    • 1 clove garlic, chopped
    • 1 orange, grated zest only
    • ½ cup (125 ml) orange juice
    • 1 ¼ cup (310 ml) veal stock

Preparation

  • Pork Loin

  • Squash Purée

  • Orange Sauce

Personal Note