June 26, 2016
Comfort Food, Dinner, Main Dish,
Pork, Pork Roast, Fruit, Orange, Portuguese, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Oven Roast, Gluten-Free, High Protein, No Eggs more
Add toRecipe Book
Add toShopping List
"This is a recipe I found on portuguesedinerdotcom/tiamaria/. It states that this is a blog site for the Portuguese foodie. Her recipe called for an 8 lb roast, which is huge and would serve at least 16 to 32 people, so I cut it down to a 4 lb roast. The times don't include the 2 hour to overnight marinade time."
2 hours or day before: Make marinade: Zest 1/2 of an orange and squeeze out juice. Place in a small bowl and add the remaining ingredients. Mix well. Save the other 1/2 of an orange for later.
Place the onions evenly in a deep baking pan. Place the pork over the onions and pour over the marinade. Top with the orange slices.
Let marinade at least 2 hours or overnight in refrigerator.
When ready to cook, preheat oven to 350 degrees F. Remove the pork from the refrigerator at least 20 minutes before cooking.
Cook for about 1 hour, then coat pork with the pan drippings. Cook for about 15-20 minutes longer. Check temperature with meat thermometer which should read about 145-160 degrees F before removing from oven, depending on your level of temperature choice.
Let sit for 10 minutes before slicing. Reserve the drippings and place the sliced pork back into the pan with the drippings. Serve the onions and sauce over the pork.
When the goblins are out and the night is upon us, hunger strikes in and these...
It's that time of year again to take advantage of great weather and to smoke your...
There is something about meatloaf recipes that are timeless. These recipes are handed...
Recipe Stories / Blog
Delete this. It's that time of day again. When the clock turns to a certain...
A simple yet flavorful dish that’s both easy to make and wonderful to eat.