2 kg of pork loin
salt and black pepper to taste
butter
2 1/2 medium-sized oranges
orange blossoms
3/4 cup of orange gelée
1 tablespoon of wheat flour
1 tablespoon of prepared mustard
1 tablespoon of grated orange zest
agricultural decoration for garnish
2 kg of pork loin
salt and black pepper to taste
butter
2 1/2 medium-sized oranges
orange blossoms
3/4 cup of orange gelée
1 tablespoon of wheat flour
1 tablespoon of prepared mustard
1 tablespoon of grated orange zest
agricultural decoration for garnish
Season the pork loin with salt and black pepper, then butter it
Roast in a moderate oven (170°C) until tender
Slice the oranges, including the peel, into 6 cm thick pieces
Cut the orange slices in half and insert 3 cloves into each piece for garnish
Refrigerate to chill well
Remove the pork loin from the oven
Increase the temperature to strong (200°C)
Using a sharp knife, make several incisions on the pork loin, about 5 cm deep, maintaining the same distance between each cut, without separating the loin into slices
In a bowl, mix together the orange gelée, wheat flour, prepared mustard, and grated orange zest
Spread a small amount of this mixture over the pork loin
Insert the half-orange slices into the incisions, with the peel facing upwards
Brush the oranges with the remaining orange gelée mixture
Return the pork loin to the oven until it has a golden-brown crust (about 12 minutes)
Remove from the oven, cut the pork loin in two, and serve on a warmed plate
Arrange the two halves side by side and garnish with agricultural decoration
Serve 8.
