This recipe comes courtesy of Liz
Brennan from Moora Citrus.
Liz tells me that this is a Brennan family favourite for
Christmas lunch, using their beautiful late season seedless Valencias.
You don’t have to wait until then though, as there are an
abundance of juicy Navel oranges in season right now which would work just as
well, especially when teamed with local WA pork, olive oil and fortified
wine.
Not surprisingly, supporting local producers can be quite a
tasty and rewarding exercise!
Spicy Citrus Pork
Ingredients
1kg Linley Valley pork loin on the bone, skin scored
Juice of 8 Moora Citrus oranges
1/4 cup (60ml) Olive Farms Tawny
2 tbs Dandaragn Estate extra virgin olive oil (EVOO)
8 garlic cloves
1 tbs dried oregano
1 tbs ground cumin
1 tbs ground allspice
1 dried chilli
1 tsp ground nutmeg
1 tbs black peppercorns
1 tbs sea salt
Steamed rice and greens to serve
Method
1. The night before place garlic, oregano, cumin, allspice,
chilli, nutmeg, peppercorns and sea salt in a small food processor and whiz
into a paste. Transfer to a non-metallic bowl and stir in the Dandaragan Estate
EVOO and half the Moora Citrus orange juice. Add the Linley Valley pork to the
bowl and rub the marinade into the meat. Cover with plastic wrap and chill
overnight to marinate.
2. The next day, preheat the oven to 240C. Remove the meat
from the fridge, take it out of the marinade and transfer to a roasting pan,
add about 1/3 cup (80ml) cold water to the pan. Spoon half the marinade over
the top of the pork and roast for 15 minutes. Reduce the over to 180C and roast
the pork, basting frequently with the remaining marinade for a further 30-45
minutes until tender and cooked through. Once cooked, transfer the pork to a
board and rest, covered with foil, for 15 minutes.
3. Meanwhile, make the sauce. Place the roasting pan over
high heat. Add the remaining Moora Citrus orange juice, 1/4 cup (60ml) of the
Olive Farms Tawny and any leftover marinade liquid. Cook, stirring, for 8-10
minutes until slightly thickened. Transfer sauce to a serving bowl.
4. Slice the Linley Valley pork loin and serve it on a
platter with rice and greens, with the spicy citrus sauce on the side.
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Photo courtesy Liz Brennan, Moora Citrus |
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