Oven roast loin of pork with an orange baste

Recipe from: 12/1/1992 12:00:00 AM
Ingredients 12
Servings 50
Time

Ingredients

  • 8
    kg
    boned loins of pork
  • 80
    ml
    lemon juice
  • 8
    cloves garlic, crushed
  • 20
    ml
    dried parsley
  • 20
    ml
    salt
  • 8
    ml
    freshly ground black pepper
  • ORANGE BASTING SAUCE
  • 8
    oranges, grated rind
  • 250
    ml
    fresh orange juice
  • 60
    ml
    orange marmalade
  • 60
    ml
    brown sugar
  • 80
    ml
    mandarin or orange liqueur
 

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.
 

Read more on: roast  |  pork
 

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