ROASTED PORK LOIN with Oranges & Olives
1 whole pork loin – cleaned
6 Tbsp. fennel seasoning – recipe follows
11 oz. wt. tangerines or mandarin oranges – segmented with juice
2 cara cara oranges – segmented
1 Tbsp. honey
1/2 cup green olive – sliced
1/2 cup sweet onion – halved and sliced 1/16”
1 Tbsp. pink peppercorn – grated
2 tsp. kosher salt
3/4 cup chicken stock
1/2 cup orange juice
1 cup sweet white wine – riesling or muscadet
6 orange zest curls – from cara cara orange
Learn more about WILLAMETTE VALLEY VINEYARDS.
PAIRED WITH: Willamette Valley Vineyards Elton Vineyard Pinot Noir
Fennel Seasoning: Toast both celery and fennel seeds in a sauté pan over medium-high heat for 3 minutes. Stir constantly to ensure even toasting and to prevent burning. Transfer to a spice grinder and grind to a powder. Mix all ingredients together and hold at room temperature.
Pork: Season the pork loin with the fennel seasoning, then roast at 325° for about 25-35 minutes. Note: the internal temperature of 140° is medium done. Let your pork loin rest for 5 minutes.
While pork loin is cooking. Heat a small saucepan over medium heat and add the sweet wine. Bring to a simmer and let reduce by 10%. Add in orange juice, chicken stock, seasoning and onions. Bring back to a slow simmer, then add oranges, honey and olives. Stir to incorporate, then remove from heat. Pour over the sliced pork loin. Garnish by making orange curls with a zester. Serve and enjoy
