Pork loin with orange and mustard sauce

Ingredients for 12 servings:

• 2.4 kg pork loin(s)
• 1 piece(s) fresh ginger (approx. 5 cm)
• 4 oranges, including 1 organic orange
• pepper
• 8 tbsp Dijon mustard, grainy
• 8 tbsp brown sugar
• Salt
• 2 tbsp clarified butter
• 400 ml vegetable stock
• 2 tbsp marmalade (orange)
• 150 g crème fraîche

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 30 minutes

Party recipe

Make a few cuts in the pork loin to allow the marinade to penetrate better. Peel the ginger and grate it finely. Wash the organic orange in hot water and peel the zest into fine strips using a zester. Juice the organic orange and the remaining oranges, setting the juice aside. Mix the ginger and orange zest with 1 teaspoon of freshly ground black pepper, 2 tablespoons of mustard, and 2 tablespoons of sugar, and rub it into the roast. Cover and let it marinate at room temperature for 1 hour. Pat the pork loin dry and season generously with salt. Heat a large roasting pan, add the clarified butter, and sear the roast on all sides over medium heat for 8-10 minutes (control the heat well so that the sugar caramelizes but doesn’t turn black and bitter!). Deglaze with half of the orange juice and half of the vegetable stock, then stir in the remaining sugar and mustard. Cover the roast and simmer over medium heat for 15 minutes. Turn the roast over medium heat, pour in the remaining orange juice and vegetable stock, and continue cooking, covered, for about 15 minutes. Remove the roast and let it rest, wrapped in aluminum foil, for 10 minutes. Meanwhile, bring the sauce to a boil in the roasting pan, stir in the orange marmalade and crème fraîche, and simmer over high heat for 8-10 minutes. Season with salt and pepper. Slice the roast and arrange it on warmed plates with the orange and mustard sauce. Serve with broccoli and potato gratin and a light red wine.