Pork Loin Glazed With Greek Preserved Oranges and Mustard

4.34 from 3 votes

In this Greek recipe for pork loin, I use an array of unusual Greek ingredients: orange spoon sweets, which go into the topping and sauce and add a very festive allure to this easy, delicious holiday pork dish, as well as Greek balsamic or petimezi and an aromatic honey vinegar which is one of my favourite Greek artisan products.

4.34 from 3 votes

Pork Loin Glazed With Greek Preserved Oranges and Mustard

By Diane Kochilas

Servings

Christmas, Main Courses, Pork, Recipes

Servings

Christmas, Main Courses, Pork, Recipes

Ingredients

2 1 ⁄2 lbs fresh pork loin roast
3 clove garlic cut into slivers
1 teaspoon Greek sea salt
4 tablespoons drained orange spoon sweets orange pieces only
3 teaspoons Dijon mustard
½ teaspoon or more to taste of crushed black peppercorns
2 teaspoons crushed fennel seeds
2 teaspoons dried wild Greek thyme
3 tablespoons Greek balsamic or honey vinegar
2 tablespoons petimezi
½ cup extra virgin Greek olive oil

Instructions

Preheat oven to 350 F/170C.
Make slits with a sharp paring knife all over the pork and stuff the garlic slivers into the holes.
Sprinkle roast generously with sea salt.
Puree the preserved oranges in a food processor and mix with mustard, pepper, fennel seeds, dried thyme, balsamic or honey vinegar and petimezi.
Brush the glaze all over the pork roast inside a non-stick or ceramic baking dish.
Roast uncovered for 20 minutes per pound / 40 min per kilo, or until a meat thermometer registers 160 degrees F.
Remove from oven and allow to rest for 10 minutes prior to slicing.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Pork Loin Glazed With Greek Preserved Oranges and Mustard