This recipe has no story at all. Just found something very similar on the internet and modified it (as usual) to fit my taste buds and my limited available time. Just to give some anecdote anyway, I can tell you that not everything went as expected when working towards this course... The meat had originally to cook for about 4 hours in the oven at 100 degrees. I actually came home less than 4 hours before the dinner and found this recipe. Wanted to go shopping in a hurry when I realized the kind of time pressure I had. But got stuck in front of the internet instead. Took myself out somewhat 2,5 hours before dinner had to be ready (-1,5 hours behind budget), went to the shop and did not find the necessary piece of meat. Went to the next shop, which luckily had it, otherwise I would have had to add 30 minutes to get the next potential place that could have had it in. In a hurry I found it, paid and got home. Just to find out I left the meat and the spices at the cashier. Calling the shop, I found out they found the spices, but someone had stolen my piece of meat. So I had to go back and buy a new one. By the time I was home, I hardly had 1 hour before the dinner. And nothing prepared. So 200 degrees it was and a cooking time of one hour made it. Maybe somewhat drier but who cares. Nobody had to starve at the end anyway.
Ingredients
800 g pork loin (in one piece, with some fat coating)
1,5 teaspoon grill spice
1 pressed garlic (solo)
1 teaspoon ginger powder
1 orange
0,5 teaspoon cinnamon (you can leave it out. Gives somewhat a special taste you might not want)
Grounded white pepper
1 tablespoon olive oil
2dl whole milk
2dl cream (38-40% fat)
1 tablespoon corn starch
1 tablespoon soy sauce
1,5 tablespoon orange liqueur (e.g. Cointreau or Grand Marnier)
Instructions
Mix the grill spice, pressed garlic, grated zest of the orange and if you want the cinnamon into a paste. Rub it in on the pork loin as evenly as possible and place it in a oven-safe dish. Sprinkle the olive oil over the meat.
Place it in the oven. Ideal temperature seemed to be 100 degrees but 4 hours were required. With 200 degrees less then one hour will do. Temperature should be under 80 degrees Celsius when you take out the steak from the oven. Whatever temperature you decide you go for in between, keep the meat under 80 degrees. The lower the temperature, the more tender the meat will get, but the longer the baking time will be.
When it is done, take it out of the oven and let the meat rest during the time you are cooking the sauce.
Take 1,5 deciliters from the juices that came out of the meat. Cook it with the juice of the orange until the quantity is reduced to half.
Mix the corn starch with 1dl cold milk. Mix it in the juice. Add the remaining milk, the cream and the soy. Add the orange liqueur and cook at a high temperature until the alcohol has vaporised. Make sure you keep stirring the sauce with a manual beater just to make sure the sauce won't stick. If you have a pot with antiadherent coating, it will be much easier to keep the sauce from sticking to the bottom of the pot.
Slice the meat thinly and put it on a serving plate.
Serve with baked broccoli or sweet potato chips or whatever comes to mind.
Ingredients
800 g pork loin (in one piece, with some fat coating)
1,5 teaspoon grill spice
1 pressed garlic (solo)
1 teaspoon ginger powder
1 orange
0,5 teaspoon cinnamon (you can leave it out. Gives somewhat a special taste you might not want)
Grounded white pepper
1 tablespoon olive oil
2dl whole milk
2dl cream (38-40% fat)
1 tablespoon corn starch
1 tablespoon soy sauce
1,5 tablespoon orange liqueur (e.g. Cointreau or Grand Marnier)
Instructions
Mix the grill spice, pressed garlic, grated zest of the orange and if you want the cinnamon into a paste. Rub it in on the pork loin as evenly as possible and place it in a oven-safe dish. Sprinkle the olive oil over the meat.
Place it in the oven. Ideal temperature seemed to be 100 degrees but 4 hours were required. With 200 degrees less then one hour will do. Temperature should be under 80 degrees Celsius when you take out the steak from the oven. Whatever temperature you decide you go for in between, keep the meat under 80 degrees. The lower the temperature, the more tender the meat will get, but the longer the baking time will be.
When it is done, take it out of the oven and let the meat rest during the time you are cooking the sauce.
Take 1,5 deciliters from the juices that came out of the meat. Cook it with the juice of the orange until the quantity is reduced to half.
Mix the corn starch with 1dl cold milk. Mix it in the juice. Add the remaining milk, the cream and the soy. Add the orange liqueur and cook at a high temperature until the alcohol has vaporised. Make sure you keep stirring the sauce with a manual beater just to make sure the sauce won't stick. If you have a pot with antiadherent coating, it will be much easier to keep the sauce from sticking to the bottom of the pot.
Slice the meat thinly and put it on a serving plate.
Serve with baked broccoli or sweet potato chips or whatever comes to mind.
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