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
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
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.
|Photo courtesy Liz Brennan, Moora Citrus|
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