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Maggie Beer

Bitter Orange Glazed Smoked Pork Loin with Radicchio, Walnuts and Seville Vino Cotto

Step 1: Preheat a fan forced oven to 180C

Step 2: In a small mixing bowl place the Bitter Orange Syrup and Olive Oil, mix together, set aside.

Step 3: Place the walnuts on a baking tray and place into the preheated oven for five minutes.

Step 4: Then remove and immediately place in tea towel and rub to remove the skins.

Step 5: Place a medium non stick frying pan over a medium high heat, once hot add the walnuts, thyme and orange zest and cook for two to three minutes, then remove from the heat and set aside to cool.

Step 6: Glaze the pork loins with bitter orange syrup and olive oil mixture.

Step 7: Heat a char grill or griddle pan over a high heat. Once hot, grill the pork on each side for three minutes, then remove and place onto a serving dish.

Step 8: Then in a small mixing bowl, combine the Extra Virgin Olive Oil, Seville Vino Cotto and lemon juice and mix together well, set aside.

Step 9: Dress radicchio with Vino Cotto dressing and place onto the serving plate with the pork Then scatter over walnut mixture.

Step 10: Garnish with parsley and a wedge of bitter orange in Verjuice Syrup and serve.

Ingredients

Glaze

  1. 20ml 1 tbspn Seville Oranges in Spiced Verjuice Syrup from jar of Bitter Oranges in Verjuice

Pork loin

  1. 250g smoked pork loin Kesslar

Salad

  1. 100g walnut
  2. 1 tspn lemon thyme
  3. 1 tspn orange zest finely chopped
  4. 5ml 1 tspn lemon juice
  5. 6 leaves radicchio washed and torn
  6. 1 tspn parsley to garnish
  7. [unknown amount] 1 wedge Seville Oranges in Spiced Verjuice Syrup to garnish

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