Easter dinner at the Ferrari household is always the same: ORANGE PORK ROAST with Roasted Parmesan Potatoes and a choice of a vegetable.
I have yet to have a guest that did not thoroughly enjoyed it!
This Orange Pork Roast appears to be gourmet, but the truth is – it is VERY simple and easy to make!
Seriously! You don’t have to be a gourmet Chef to make it!
It is SO easy that you just need to get an idea HOW it’s made…
All you need is a pork loin, some dry mustard, an orange, some orange juice, honey and you will be in the business of making this easy Orange Pork Roast!
As I mentioned above, I make this Orange Pork Roast every Easter as it reminds me of Spring with its light appearance and refreshing flavor.
My guests are always intrigued and satisfied with my dinner choice. This year wasn’t any different. I found it entertaining when my friend was watching me intently, being curious what I will turn a cup of orange juice and some peel to.
Orange gravy, of course!
There are many side dishes that would go with this ORANGE PORK ROAST. However, I chose my Mother-In-Law’s Roasted Parmesan Potatoes, as they pair up with the wonderful pork in a beautiful way.
My daughter loves these Roasted Parmesan Potatoes! I caught her yesterday eating a leftover potato after dinner, like it was an apple! 🙂
She also liked the orange gravy! I was surprised she did not mind the julienned orange in the gravy on her pork.
Truly, this easy Orange Pork Roast satisfies the young and the… not so young!
It’s a pleaser and a keeper!
Would you mind having something like this in front of you?
I did not think so! 🙂
As Always, Eat Well, Spend Wisely!
- 2-3 lbs boneless pork loin
- 1 Tbsp dry mustard
- 1 Tbsp salt
- 1/2 tsp pepper
- 1 cup orange juice
- 1 orange
- 1/4 cup honey
- 1 Tbsp cornstarch
- 1 Tbsp COLD water
- 2 Tbsp butter
- Preheat oven to 325 F.
- Combine mustard, salt and pepper and rub roast with it on both sides.
- Place roast on a greased baking sheet and bake it for 1-1.5 hours or until thermometer reads 155 degrees. Let it rest.
- Cut orange into 1/6 sections. Remove peel and cut off white membrane peel. Cut peel into julienne strips.
- Combine julienned peel with 1 cup water in a small saucepan, bring into a boil, reduce heat and simmer until almost entirely reduced.
- Add orange juice and honey.
- Mix cornstarch with 1 Tbsp of COLD water and combine with orange juice/honey/peel mixture and simmer until thickened and bubbly, stirring constantly.
- Add butter and mix well.
- Slice pork roast and arrange on serving platter. Garnish with orange sections and spoon sauce over roast.
- I like to drizzle the pork on a serving platter with a little bit of the sauce, reserving the rest for individual serving in a gravy boat.
- Serve with red or Parmesan potatoes and roasted garlic asparagus.