Pork with Orange

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Pork Recipe - Pork with Orange

Seasoned with sage and mustard, simmered in wine and laced with orange, this oven potroast is succulent and delicious. The cut you buy is important as it must be a centre piece leg roast, that is, cut from the middle of the leg. This is a popular cut and easily available.

1 x 2kg pork leg roast
1 large onion, chopped
5ml dry mustard
10ml dried sage
Salt and paprika
125ml white wine
250ml water
25ml orange marmalade
Coarsely grated rind of 1 orange
2 bay leaves

Remove rind and all the fat from meat, then brown on all sides with onion in a heavy pan just smeared with oil. Place joint in baking dish and set pan aside. Mix mustard, sage and seasoning and sprinkle over meat. Return pan with onion to low heat and add remaining ingredients. Heat, stirring to mix, then pour around pork. Cover, then bake at 180ºC for 1 hour 30 minutes. Turn, cover, and cook until done – about 1 hour 30 minutes more. Remove meat to serving platter and keep warm. Skim the gravy, then pour into saucepan and reduce over high heat, or thicken. Adjust seasoning. Serve with small boiled potatoes, stir-fried cabbage and parsleyed carrots. Serves 8.