Roast Pork with Orange

From “The Silver Spoon”, the bible of authentic Italian cooking.

First, I’ll warn you that this cookbook weighs more than my cat.  The fat one.  It’s a direct translation, making some of the recipes a bit un-do-able, unless you know where to buy tope fish or like to eat carp.  When you think of how much you love Italian cuisine, do you often think of CARP?  Oh yummy yummy bottom feeders.  That being said, every meal I’ve made from this gigantic collection of 2,000 recipes has been flat out delicious.

I’ve made this recipe a few times and I LOVE it.  It’s a classy twist on meat and potatoes night, my favorite of all meals.  I use a meat thermometer to assure I don’t overcook it, but whatever…be crazy, don’t use one if you don’t have one.  It has hit the right temperature exactly at the time indicated in the recipe every single time I’ve cooked it.

3 tablespoons of butter

1.5 cups of orange juice, strained

1 teaspoon grated orange rind

1 garlic clove

1 pinch of chili powder

1 pinch of dried oregano

2 1/4 pound of loin of pork, boned

salt and pepper

Preheat oven to 350.  Melt butter in a pan and add everything but the pork.  Season with salt and pepper and mix well.  Rub the meat with salt and pepper and place in a roasting pan.  Pour in the mixture and roast, basting frequently for about 1.5 hours.  Carve and serve with cooking juices (let pork rest after cooking 10-15 minutes before carving or the juices will run out too quickly).

I serve this with fresh french style green beans and mashed sweet potatoes (or regular, because I’ll eat any mashed potato of any kind).