Bitter Orange Glazed Smoked Pork Loin with Radicchio, Walnuts and Seville Vino Cotto
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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.
20ml 1 tbspn Seville Oranges in Spiced Verjuice Syrup from jar of Bitter Oranges in Verjuice
20ml 1 tbspn Extra Virgin Olive Oil
250g smoked pork loin Kesslar
1 tspn lemon thyme
1 tspn orange zest finely chopped
40ml 2 tbspn Extra Virgin Olive Oil
20ml 1 tbspn Seville Vino Cotto
5ml 1 tspn lemon juice
6 leaves radicchio washed and torn
1 tspn parsley to garnish
[unknown amount] 1 wedge Seville Oranges in Spiced Verjuice Syrup to garnish