Oven roast loin of pork with an orange baste

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50 servings
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Pork

By Food24 November 03 2009
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Ingredients (11)

8.00 kg pork — loin
80.00 ml lemon juice
8.00 garlic — cloves, crushed
20.00 ml dried parsley
20.00 ml salt
8.00 ml black pepper — freshly ground
ORANGE BASTING SAUCE
8.00 oranges — zest only
250.00 ml orange juice — fresh
60.00 ml marmalade — orange
60.00 ml brown sugar
80.00 ml liqueur — mandarin-flavoured, orange-flavoured
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Method:

1. Prepare meat: Sprinkle lemon juice, garlic, parsley and half the salt and pepper on inside of the meat. Roll meat and secure with string at regular intervals. Season meat with remaining salt and pepper.
2. Place meat on the rack of a roasting pan and cook at 160 ºC for 25 to 30 minutes per 500 g, plus 25 minutes for well done.
3. Mix all basting ingredients except liqueur in a small saucepan and bring to the boil. Remove from heat and add liqueur. Baste meat with basting sauce during the last 30 to 40 minutes of the cooking period.
4. Remove string and cut into thin slices. Serve with aniseed carrots, buttered peas and baked potatoes.



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