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Pork Roast Orange Saffron Sauce Pinterest

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 :


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


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


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


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