Pork loin with blood orange sauce

This is an interesting way to use the blood orange juice for an unsual main course which can be the highlight for an elegant dinner.
The acidity and the sourness of the orange juice perfectly balances the pork meat and cleans up the mounth.


pork loin, 500 gr
aromatic herbs
1 garlic clove
lemon peel
orange peel
peeled almonds
extra virgin olive oil

For the blood orange sauce
water, 300 gr
3 blood oranges, juice only
sugar, 50 gr
4 sheets of gelatine or 40 gr of corn starch
extra virgin olive oil

  1. Clean and marinate the pork loin with the aromatic herbs and the orange and the lemon peel for about 20 minutes; if too big cut the pork loin in two pieces
  2. Chop up the almonds
  3. Oil the pork loin and then roll it over the almonds
  4. Lay the pork loin on a casserole to bake it at 150 °C and be sure to reach a temperature of 62°C at its core (use a meat thermometer)
  5. Prepare the sauce: first the syrup with the water and the sugar, then add the gelatine, the orange juice and a pinch of salt. Let it cool down
  6. take the pork loin out of the oven when ready and let it cool down for about 30 minutes, then slice it thinly
  7. Serve the pork loin with the blod organge sauce and a mixed salad as a side dish.

Buon appetito!