Pork Loin Glazed With Greek Preserved Oranges and Mustard
In this Greek recipe for pork loin, I use an array of unusual Greek ingredients: orange spoon sweets, which go into the topping and sauce and add a very festive allure to this easy, delicious holiday pork dish, as well as Greek balsamic or petimezi and an aromatic honey vinegar which is one of my favourite Greek artisan products.
- 2 1 ⁄2 lbs fresh pork loin roast
- 3 clove garlic cut into slivers
- 1 teaspoon Greek sea salt
- 4 tablespoons drained orange spoon sweets orange pieces only
- 3 teaspoons Dijon mustard
- ½ teaspoon or more to taste of crushed black peppercorns
- 2 teaspoons crushed fennel seeds
- 2 teaspoons dried wild Greek thyme
- 3 tablespoons Greek balsamic or honey vinegar
- 2 tablespoons petimezi
- ½ cup extra virgin Greek olive oil
- Preheat oven to 350 F/170C.
- Make slits with a sharp paring knife all over the pork and stuff the garlic slivers into the holes.
- Sprinkle roast generously with sea salt.
- Puree the preserved oranges in a food processor and mix with mustard, pepper, fennel seeds, dried thyme, balsamic or honey vinegar and petimezi.
- Brush the glaze all over the pork roast inside a non-stick or ceramic baking dish.
- Roast uncovered for 20 minutes per pound / 40 min per kilo, or until a meat thermometer registers 160 degrees F.
- Remove from oven and allow to rest for 10 minutes prior to slicing.