Loin of Pork ‘à l’Orange’
Moist and tender pork for that special occasion.
600 g whole pork loin
2 tbsp butter at room temperature
grated peel of 1 orange
ground caraway seed
Season the pork with sea salt and sear in a pan on all sides until golden brown. Mix the grated orange peel with the room temperature butter and a pinch each of cayenne pepper, caraway seeds, cinnamon and salt and pepper to taste.
Brush two thirds of one A3 SAGA Cooking Paper with the butter mix and place the pork on top. Make a SAGA loaf and cook on a rack in the oven at 150°C (170°C) for 45 minutes or until cooked and leave to rest for 10 minutes.
Unwrap the pork – taking care to collect the juices – cut into slices and place the pork on top of the leeks. Season with salt and pepper and pour over the juices.
Serve with creamed leeks and bread dumpling roulade.