Curry orange pork - Curry- och apelsinkotlett

CURRY ORANGE PORK
Curry- och apelsinkotlett

A hind loin of pork is easy to cook. Put it in whole in the oven and serve with boiled potatoes and a fresh, crisp salad.

6 servings

2 lbs boneless hind loin of pork

(with bone, it weighs around 2 ¾ lbs)
1 teaspoon salt
black pepper
1/3 cup orange marmalade
2 tablespoons fresh lemon juice
1 tablespoon French mustard
curry

Decoration:

parsley

Put the meat in an oven-proof dish and rub it in with salt and pepper. Mix marmalade, lemon juice, mustard and curry and put in the oven at 350F for about 1 hour (for boneless meat) and about 1½ hours (for bone-in meat). It’s well done when a thermometer inserted in the thickest part of the meat shows 165F. Brush with the marmalade mixture a few times during the last 30 minutes.

Let the meat rest for 10 to 15 minutes. Slice it, decorate with parsley and serve. If you want sauce with it, you can whisk out the pan with 1 ¼ cups bouillon and pour it in a saucepan. Beat in 1 tbsp Maizena or cornflour and boil for a few minutes. Flavour to taste with French mustard and curry and serve with the meat.

Enjoy!

Bella