Pork Roast Orange Saffron Sauce
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Pork roast orange and saffron sauce, a festive and flavorful recipe made with a pork shoulder roast, it can be made with pork tenderloin or veal instead, truly delicious!
This dish is very flavorful, the pork roast is marinated for an hour into a mixture of mustard, garlic and a bit of orange juice, then it is baked for about 35 minutes, delicious and juicy.
Pork can easily be replaced by veal, turkey or chicken.
You can serve this orange and saffron pork roast with a side of gently simmered fennels and sauteed potatoes or rice.
- 4 servings
- Easy
- 1 h 30
Recipe :
Ingredients:
Pork Roast:
28 oz. (800 g.) pork shoulder roast
1 tbsp. oil
1 tbsp. mustard
2 garlic cloves, chopped
1 tbsp. orange juice
Pepper to taste
Sauce:
1 tbsp. olive oil
6 oz. (200g) mini Paris mushrooms
2 garlic cloves, chopped
1/4 cup (50 ml) white wine
1/2 tsp. corn starch
1/2 orange, zest and juice
1 tsp mustard
1 tsp dry basil or tarragon
A pinch of saffron
A pinch of Cayenne
Salt and pepper to taste
Make the marinade and bake pork roast:
Mix together the oil, mustard, garlic cloves, orange juice and pepper, then rub the roast with this marinade and let rest at room temperature for about an hour
Preheat your oven at 430°F (220°C), add some oil to a baking pan, and bake roast for about 35 minutes, brushing it from time to time with the marinade
Make the sauce:
Into a medium frying pan, heat some oil, add the mushrooms and sear them
Once mushrooms are cooked through, lower the heat, add the corn starch to the white wine and stir, add to the pan together with the garlic, mustard, orange juice and zest and reduce to half
Then add a pinch of Cayenne, salt and pepper to taste, the basil and saffron
Assembly:
To serve, add all the juices from the baking pan to the sauce and stir well
Put the pork roast on a hot plate and surround it with the sauce and mushrooms
Enjoy!
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