Refined braised roast with oranges

Ingredients for 4 servings:

• 1 kg pork from the leg
• 2 tbsp coconut oil, melted
• 250 ml water
• 3 oranges
• 30 g butter
• salt and pepper
• Thyme
• 125 ml orange juice
• ½ large orange(s), organic
• 2 tbsp wheat flour
• 4 tbsp water, cold
• 1 tbsp, heaped sour cream
• 2 tbsp Grand Marnier
• 1 pinch(s) white sugar

Instructions

Working time approx. 2 hours 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 4 hours 40 minutes

Rinse the meat with cold water, pat dry, and season with pepper, salt, and chopped thyme. Place the pork in a roasting pan. Drizzle with the coconut oil. Place the roasting pan on the rack in the preheated oven. Cook at approximately 200°C (top/bottom heat) for about 2 hours. As soon as the meat juices begin to brown, add a little water. Baste the meat occasionally with the juices, gradually replacing any evaporated liquid. Peel and slice the organic oranges. Remove the pips if necessary. Line a baking tray with aluminum foil, place orange slices on top, and dot with butter. About 10 minutes before the end of the meat’s cooking time, place the baking tray with the orange slices in the oven. Let the roast rest for 10 minutes, then slice and arrange on a preheated platter with the orange slices. Keep warm. For the delicious sauce, loosen the pan juices with water and place in a saucepan. Add the juice and zest of the organic orange, top up with a little water if necessary, and bring to a boil. Mix the flour with the water, stir into the liquid, bring to a boil, and simmer for about 5 minutes. Finally, add the sour cream and stir in. Season the sauce with pepper, Grand Marnier, salt, and sugar and serve with the meat. 689 kcal per serving.