Dinner • Roast • Pork

Pork fillet with orange and mustard

Not much to say about this dish except that it was very easy to prepare and tasted very nice indeed. The orange as a side (with some salad) is a classic from my neck of the woods, though it is usually served with fatty pork meat. This is the opposite, since it is very lean meat - it is a fillet after all - but still works great. The sauce was perfect, but the meat could have stayed longer in the marinade. I let it marinate for 2-3 hours and it could have been there for double that time.

Warms me heart!.

All in all, another one of those dishes that require very little effort, and can prepared in advanced. It does need some time to marinate, so not something to do on a whim after coming home from work.

Variations

  • Serve with a green leaves salad.
  • Marinate longer - at least 4-6 hours.

Source

Inspiration from a recipe published in a magazine of a large Portuguese supermarket chain, Continente. If you can read Portuguese, the sister website has plenty of good recipes with a very good search function.

  • Servings: 2
  • Prep Time: 15 mins
  • Cooking Time: 60 mins
  • Total Time: 75 mins

Ingredients

  • Pork fillet: 1, 500 grams
  • Oranges: 4
  • Rosemary: 1 tablespoon, chopped
  • Thyme: 1 tablespoon, leaves picked and chopped
  • Mustard: 2 tablespoon
  • Garlic: 3, crushed
  • White wine: 150 mL
  • Olive oil: 1 tablespoon
  • Salt and pepper: to taste

Directions

  1. In a bowl make a paste with the mustard, olive oil, garlic, herbs, salt and pepper. Rub the pork fillet with it and lay it in the roasting pot.
  2. Squeeze the juice of two of the oranges and pour over the fillet. Let it marinate in the fridge for a several hours.
  3. Start the over at 200ºc and roast, with the lid on top, for about 45 minutes. Check after 30 min if the meat is nearly done.
  4. While it roasts, peel the other two oranges and cut them into slices (about 1/2 cm, see picture).
  5. Once the meat is cooked, take it out and wrap it in aluminum foil to it warm and moist. Add white wine to roasting pan and scrape th bottom. If the roasting tin is not stove proof, transfer the sauce to a pot. Otherwise just heat it up and let the sauce boil for about 10 until its reduce to your taste.
  6. Slice the meat and serve it with the oranges.
  7. Enjoy!
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