Pork roast with cloves and orange recipe
Pork Roast with Cloves and Orange recipe
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|1 kg||boneless pork shoulder|
|salt and pepper|
|2 tbsp||sunflower oil|
|½ l||orange juice|
|½ l||vegetable stock|
|2 cl||Cointreau or other orange liqueur|
Preheat the oven to 180°C. Rub the meat with salt, pepper and thyme. In a roasting tin, fry the roast in hot oil from all sides. Fill in half of the orange juice and half of the stock and add the cloves.
Transfer into the oven and roast for 1-1.5 hours. Every now and then add orange juice and stock and baste the meat with the gravy.
Remove the meat from the tin, cover and keep warm. Strain the gravy through a sieve into a saucepan and bring to the boil. Season to taste with salt, pepper and Cointreau.
Fillet the orange, cut the pork roast into neat slices and garnish with the orange fillets. Serve with the gravy.
ca. 25 min
Cooking / Baking Time:
ca. 1 hr 50 min
Grade of difficulty:
Calories per portion:
Reference: Pork roast with cloves and orange recipe
Recipe type: xarchivex
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