Orange and Prune Pork Loin with Orange Sauce
Description
A loin is a good cut of pork to cook as the layer of fat around the meat ensures it is moist and full of flavour. The sweet orange and prune stuffing seems to cut through the rich, moist pork.
Method
Preheat the oven to 200°C. Chop the onion finely. Put the oil in a small frying pan and cook the onion gently until soft and golden.
When the onion is thoroughly cooked and soft, tip into a bowl and add the zest and flesh of one orange, the chopped prunes, the thyme and breadcrumbs. Season to taste with salt and pepper, and allow to cool.
Open the loin out flat and place this mixture into the centre of the pork. Roll up and tie neatly to keep in place. Put the pork in a roasting pan and cook for an hour and 10 minutes, checking to ensure the meat does not overcook. Cook the crackling on a separate dish in the oven at the same time. If it doesn’t ‘crackle’, pop it under the grill for a few minutes.
Insert a skewer into the pork loin to ensure the juices run clear, then take it out if the oven. Put the meat on a carving dish and cover with foil.
Keep the juices in the roasting pan and add the flour, stirring well. Add the zest and juice of the other orange, and the chicken stock. Stir well until the sauce thickens and comes to a boil.
To serve, slice the meat neatly. Pour a little sauce over, and put the rest in a jug for the table. Serve with the crackling and a mixture of freshly steamed seasonal green vegetables.