Canarian Recipes: Lomo de Cerdo con Salsa Barbacoa y Naranja
Pork loin in barbecue and orange sauce is characterized by being sweet and sour, juicy and caramelized in a reduction of natural orange juice, BBQ sauce, honey and garlic, achieving tender meat and an intense flavor.
Ingredients
- 500-750 g pork loin
- 1 -2 medium oranges
- Zest from unused ends of orange, optional
- 200 ml BBQ sauce
- 120 ml orange juice
- 1-2 tbsp honey
- 1 garlic clove minced, optional
- 1-2 tsp cornflour in water, to thicken if needed
- Oil, Salt, Pepper to taste
- 1-2 tsp French mustard, or other mustard, optional
Quantities are totally to personal taste.
Instructions
- Marinate the pork loin in BBQ sauce, orange juice, garlic, salt, pepper, honey for at least 1 hour, ideally 2.
- Preheat the oven to 350F (180C) while the sauce simmers.
- Cut off the ends of the oranges, slicing the half from the middle and optionally halving.
- Take zest from the ends if using. Remove and loosely chop the pulp from the ends.
- Heat the oil and sear the loin on all sides until golden brown. the set aside.
- Pour the remaining marinade into the pan with the orange pulp and zest and cook over medium-low heat for 15-20 minutes. Thicken if required.
- Spoon a little sauce over the bottom of the baking tray, place the loin in the middle with orange slices to the side.
- Cover the loin with a generous spooning of sauce and trickle a little on each orange slice. Retain the rest for serving.
- Bake for 30 – 40 minutes, removing once to re-baste.
- Remove from the oven and let the tenderloin rest for a few minutes before slicing it.
- In the meantime, warm the remaining sauce, to which you can add juices from the baking tray.
- Arrange the orange slices on a serving plate and place the sliced loin on top, drizzling with sauce.
- Serve with the remaining gravy.
Note: Cloves are sometimes included but this is a taste many dislike.
Often recommended to serve with mashed potato but there are many options. Run riot with roast veggies.
