Pork with Wine and Orange Sauce may be served with roast potatoes and a good dry white wine, such as Meursault for a very special meal.
4 lb. boned loin of pork, trimmed of excess fat and rolled
1 garlic clove, halved
2 teaspoon salt
2 teaspoon black pepper
5 fl. oz. chicken stock
2 fl. oz. dry white wine juice of
1 large orange
1 tablespoon beurre manie
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
Rub the pork all over with the garlic halves. Discard the garlic. Then rub it all over with the salt and pepper.
Place the meat on a rack in a roasting tin and place the tin in the oven. Roast the pork for 2 hours or until it is well cooked. Test the meat by piercing it with the point of a sharp knife. The juices that run out should be clear.
Remove the pork from the oven and transfer it to a carving board or heated serving dish and set aside.
Pour off all the fat from the roasting tin. Place the tin over moderate heat and scrape up all the brown bits that have adhered to the bottom and sides. Add the stock, wine and orange juice and boil, stirring occasionally, for 5 to 7 minutes or until the sauce has reduced slightly.
Meanwhile, wash and dry the orange and, using a’sharp knife, cut it into thin, even slices. Arrange the slices decoratively around the pork.
Add the beurre manie to the sauce, a small piece at a time. Cook the sauce, stirring constantly, for 3 minutes or until it is thick and smooth.
Remove the tin from the heat and strain the sauce into a warmed sauceboat. Serve the pork immediately, with the sauce.