Have you ever noticed how the aroma of citrus can completely transform a simple roast? This recipe was born from that very idea: combining the richness of pork with the bright freshness of oranges and lemons.
The first time I prepared this dish, I wanted something comforting but slightly different from the usual roast pork. As the arista slowly cooked with rosemary and sage, the citrus juices began to caramelize in the pot, filling the kitchen with an incredible fragrance.
The finishing touch came with a balsamic reduction enriched with slices of orange and lemon. The result is a beautifully balanced dish where sweet, acidic and savory flavors meet in perfect harmony.
Let’s see how to prepare Pork Loin Roast with Citrus and Balsamic Reduction.
Pork Loin Roast with Citrus and Balsamic Reduction
Slow-cooked pork loin with orange, lemon, rosemary and sage, served with a fragrant balsamic vinegar reduction.
Ingredients
Tools
- Heavy pot
- Pan
- Knife
- Cutting board
- Wooden spoon
Instructions
- Ask the butcher to remove the rib bones from the pork loin.
- Pour olive oil into a heavy-bottom pot.
- Add rosemary, sage and place the pork loin on the bone side.
- Squeeze the juice of one orange and one lemon over the meat.
- Cut the citrus peels in half and add them to the pot.
- Season with pepper but do not add salt yet.
- Cover with a lid and cook on medium-low heat for about 30 minutes.
- Turn the pork every 15–20 minutes for even cooking for about 1 to 1 hour and 15 minutes total.
- At the end of cooking add salt to taste and let the meat rest covered.
- In a pan combine balsamic vinegar and brown sugar.
- Add a few slices of orange and lemon and cook on low heat until a syrupy reduction forms.
- Serve the pork whole or sliced and drizzle with the balsamic citrus reduction.
Nutritional values (per serving)
420 kcal
26 g
14 g
32 g
11 g
1 g
210 mg
This post is also available in: