Pork baked with oranges is a festive, unusual and rather exotic dish. Fruits give the meat a pleasant citrus flavor, and the pork just melts in your mouth.
It is necessary
-
- 500 g pork tenderloin;
- 3 oranges;
- 3 cloves of garlic;
- salt;
- pepper.
Instructions
Step 1
Select a pork tenderloin. A ham or neck is perfect for baking. It is not worth marinating the meat additionally, it will turn out to be soft and tender anyway.
Step 2
Wash the pork and pat dry with a towel. Rub the meat with salt and pepper.
Step 3
Cut each garlic clove into 3-4 pieces and stuff the pork with it. To do this, make small cuts in the meat and insert garlic cloves into them.
Step 4
Do not peel oranges. Cut them into slices along with the rind. This will add a special zest to the dish.
Step 5
Place baking foil on a baking sheet. Place a layer of oranges on top of it, then a piece of pork, and another layer of oranges on top.
Step 6
Wrap in foil and place in an oven preheated to 200 degrees for 1 hour. Then open the foil and pierce the meat with a wooden stick. It should easily fit into the meat, and the juice should be clear.
Step 7
Leave the foil uncovered and place the baking sheet in the oven for another 10-15 minutes to brown the meat.
Step 8
Pork in oranges can also be baked in a baking dish. To do this, fry a piece in a frying pan in vegetable oil on all sides until a crispy crust forms. Place the toasted piece in a mold and place a layer of sliced oranges on top of it. Place in the oven. Check the meat every 15-20 minutes and water with the resulting juice so that the dish does not dry out.
Step 9
The larger the piece, the longer you need to bake it in the oven, for every 500 g, increase the baking time by 45-60 minutes.
Step 10
The finished dish can be served hot or cold. Place the pork on a large platter and pour over the baked juice. Oranges will serve as a decoration for meat, so you should not additionally decorate the dish.
Step 11
As a side dish for pork in oranges, cook boiled rice, mashed potatoes. It will be perfectly complemented by dry or semi-sweet red wine.
