Pot Roast Pork with White Wine, Oranges & Oregano

4.0/5 rating (2 votes)
  • Serves: 4-6
  • Prep Time: 25 mins
  • Ready in: 1 hour approx.
  • Difficulty: Easy
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Pot Roast Pork with White Wine, Oranges & Oregano
 

Ingredients

  • 1.5kg loin of pork, longer belly if possible
  • 2 tbsp fresh chopped oregano
  • grated zest from 1 large orange
  • 4 cloves garlic crushed
  • salt and freshly ground black pepper
  • 300mls fresh orange juice
  • 2 large glasses dry white wine
  • 300mls boiling water
  • 1 x 10g pork stock cube
  • 500g small baby potatoes, halved
  • 2 large carrots, peeled and cut roughly the same size of the potatoes.
  • 2 large onions, peeled and roughly chopped
  • 250g frozen peas, defrosted
  • salt and freshly ground black pepper
  • 1 heaped tbsp arrowroot or cornflour

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Method

  • Pre-heat the oven to 180°C, Gas 4.
  • Open the loin up using a sharp knife, releasing the eye slightly.
  • Mix the chopped oregano, orange zest, garlic and salt and pepper together.
  • Spoon under the eye of the loin and spread the rest over the inside of then loin.
  • Roll up and tie well with string every 2-3cm, not too tight.
  • Season the outside of the joint well with salt and pepper.
  • Place the potatoes, carrots and onions into a baking tray.
  • Top with the pork, and then add the orange juice, wine, boiling water and stock cube.
  • Cover with foil, bring to the simmer on the stove and pop into the pre heated oven and cook for 50 minutes to 1 hour nice and gently.
  • Once cooked lift off the foil and place the joint on a plate, cover with film and leave to rest for 30 minutes.
  • Check to see if the veg are cooked, if so strain in a colander add the peas and mix well. If they are not cooked, place into a saucepan with the juice/stock and simmer, until cooked.
  • Place the strained juice into a saucepan and bring to the simmer.
  • Thicken with a little cornflour or arrowroot, don’t go mad.
  • Slice the pork and serve with the cooked vegetables.

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