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Lomo de Cerdo a la Naranja: A Flavorful Spanish Dish

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Lomo de Cerdo a la Naranja, or Pork Loin with Orange, is a delightful Spanish dish that marries the savory flavors of tender pork loin with the bright zestiness of oranges. This dish is celebrated for its balance of sweet and savory notes, making it a popular choice for both casual dinners and special occasions. The combination of juicy pork infused with citrusy orange sauce creates a memorable culinary experience that highlights the richness of Spanish cuisine.

Ingredients:

  • 1 pork loin, about 2 lbs, trimmed of excess fat
  • 2 oranges, juiced (about 1 cup of orange juice)
  • Zest of 1 orange
  • 4 cloves garlic, minced
  • 1 onion, finely chopped
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Prepare the Pork Loin:
    • Pat dry the pork loin with paper towels to remove any moisture. Season generously with salt and pepper on all sides.
  2. Sear the Pork Loin:
    • In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear the pork loin on all sides until browned, about 4-5 minutes per side. Remove the pork loin from the skillet and set aside.
  3. Make the Orange Sauce:
    • In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
    • Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Let it simmer for a few minutes until the wine reduces slightly.
  4. Simmer with Orange Juice:
    • Pour in the orange juice and chicken broth. Stir in the honey and orange zest. Bring the mixture to a simmer.
  5. Cook the Pork Loin:
    • Return the seared pork loin to the skillet. Spoon some of the orange sauce over the pork loin. Reduce the heat to low, cover, and let it simmer gently for about 40-45 minutes, or until the pork loin reaches an internal temperature of 145°F (63°C) and is tender.
  6. Rest and Serve:
    • Once cooked through, remove the pork loin from the skillet and let it rest on a cutting board for a few minutes before slicing. This allows the juices to redistribute within the meat.
  7. Garnish and Presentation:
    • Slice the pork loin into thick slices. Arrange on a serving platter and spoon the remaining orange sauce over the slices. Garnish with freshly chopped parsley for a burst of color and freshness.

Variations and Serving Suggestions:

  • Side Dishes: Lomo de Cerdo a la Naranja pairs beautifully with roasted potatoes, sautéed green beans, or a fresh salad dressed with a citrus vinaigrette.
  • Enhance the Sauce: For a richer sauce, stir in a tablespoon of butter just before serving to add a luxurious finish to the dish.

Conclusion: Lomo de Cerdo a la Naranja exemplifies the vibrant flavors and culinary traditions of Spain, showcasing the versatility of pork loin when paired with citrusy orange sauce. This dish is perfect for impressing guests or enjoying a special meal with loved ones, offering a harmonious blend of savory and sweet flavors that tantalize the taste buds. By following this recipe, you can recreate a taste of Spanish cuisine in your own kitchen, capturing the essence of Mediterranean cooking with every bite.

Enjoy the succulent flavors of Lomo de Cerdo a la Naranja and savor the delightful combination of pork loin and orange sauce, creating a memorable dining experience that celebrates the richness of Spanish culinary heritage!

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Written by Robert Zelesky

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