Baked pork with red oranges bridge sauce – A detailed recipe for cooking. Share with friends: 
Time: 3 hours. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For pork:
- 1.6 – 1.8 kg. boneless pork tenderloin
- 3 tbsp. l olive oil
- 4 red oranges
- 2 cloves of garlic, chopped
- 1 tbsp. l chopped fresh rosemary
- 1 tbsp. l ground coriander
- 3 red onions, cut into 4 pieces
For bridard sauce:
- Juice of 4 red oranges (about 1.5 tbsp.)
- 1 tbsp. dry white wine
- 1/2 tbsp. yellow raisins
- 1/3 Art. Sahara
- 1/3 Art. honey
- 1 tsp mustard seed
- 1 sprig of rosemary
- 2 tbsp. l mustard
- 1 tbsp. l white wine vinegar
Recipes with similar ingredients: pork, white wine, wine vinegar, oranges, rosemary, coriander, red onion, garlic, mustard seed, raisins, honey
Recipe preparation:
- Cook the pork. Set one of the grilles to the upper third of the oven, the other in the lower. Preheat the oven to 180 ° C. Dress the pork with a drawstring at intervals of 2.5 see her keep in shape. Mix in a small bowl 2 tbsp. l olive oil, zest and juice of 1 red orange, garlic, rosemary, coriander, 1.25 tsp salt and a pinch of pepper. Spread this mixture of pork on all sides. Put the grill in the big baking dish, put the meat on the wire rack and let stand at room temperature 30 min.
- Cut the remaining 3 red oranges into four pieces (not clean). Put together with red onion in a baking sheet with sides. Sprinkle the remaining 1 tbsp. l olive oil, salt and bake pork on the lower grill of the oven until rosy color, until the thermometer inserted in the center shows 62 ° C – about 1 h 10 min About half an hour before the meat is ready, put bake on top grill oranges with onions. Bake them 25-30 min until soft, until they start to burn a little. Leave me alone aside before serving. Remove the pork from the oven and let stand 10 min.
- Meanwhile, make bridard fruit sauce. Combine in a medium-sized saucepan the juice of oranges, wine, 1 tbsp. water, raisins, sugar, honey, mustard seeds, rosemary and 1 tbsp. l mustard. Bring to a boil over moderate heat, then lower the heat and cook at low boil for 30-35 minutes. before thickening. Remove sprig of rosemary, stir in the remaining 1 tbsp. l mustard and vinegar. Salt and pepper. Set the sauce aside until serving. Mostard can be prepared in advance, for a maximum of 4 hours, and heated before serving. Untie the pork and cut into slices; Shift to dish with fried oranges and onions. Serve the pork with red oranges bridge sauce.
