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La Belle Cuisine - More Pork Recipes

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Pork with Orange Sauce

 

 

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Pork with Orange Sauce
The Plantation Cookbook
By The Junior League of New Orleans, 1972, Doubleday & Co. (Reissued 1992, B. E. Trice Pub.)

For 8 portions

5-pound loin of pork (have butcher crack bones) or
8 pork chops, 1 inch thick

Marinade:

1/2 cup lemon juice
1/2 cup soy sauce
1/2 cup Marsala (or red) wine
1/2 teaspoon pressed garlic [or more to taste]
2 teaspoons ground ginger [or grated fresh gingerroot, to taste]
[We add coarsely cracked black peppercorns]

In a shallow dish combine marinade ingredients and pour over pork. Refrigerate, covered, overnight, turning occasionally. Remove pork. Reserve marinade for basting. Cook loin on spit or chops on barbecue pit about 8 inches from coals. If meat thermometer is used in loin, temperature should reach 185 [F] (about 2 hours). Baste often. If preferred, cook in 350 [F] oven, basting often, approximately 2 1/2 hours (185 [F] on thermometer). Pork chops should be browned and fully cooked. Pour orange sauce over loin or chops.

Orange Sauce

2/3 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon salt
20 whole cloves, tied in a cheesecloth bag
1/2 teaspoon cinnamon [or add cinnamon stick to bag with cloves]
1 tablespoon grated orange rind
1 cup orange juice
8 orange slices, halved

Place sugar, cornstarch, salt, cloves, cinnamon, orange rind, and orange juice n a saucepan and cook over medium heat until thickened and clear. Remove cloves, add orange slices, cover, and remove from heat.

 

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