Pork loin in orange, honey and mustard sauce

Ingredients

• 1 kgpork loin, in one piece
• to tastesalt and black pepper
• to tasteextra-virgin olive oil
• 1 largeonion
• 3 clovesgarlic
• 350 mlfresh orange juice
• 2 teaspoonswholegrain mustard
• 1 generous tablespoonmatalauva honey or another honey of your choice
• 1 teaspoonthyme
• to tastepotatoes
• to tastebutter
• to tastehot milk, salt, black pepper and nutmeg

Instructions

1. 1

   Brown the pork

   Heat extra-virgin olive oil in a casserole over a moderate-low heat, setting 5 out of 9. Brown the pork on all sides, then remove it from the pan and set it aside.

2. 2

   Start the sauce

   Add the finely chopped garlic, onion and a little salt to the pan. Cook for 10 minutes over a medium heat, setting 6 out of 9. Stir in the wholegrain mustard, honey and thyme for 10 seconds, then pour in the freshly squeezed orange juice.

3. 3

   Cook with sauce

   Return the pork to the casserole, season it with salt and pepper, and cover with a lid. Cook for 25–30 minutes over heat setting 5 out of 9, spooning the sauce over the meat frequently.

4. 4

   Turn and finish

   Turn the pork halfway through cooking and continue cooking, basting it with the sauce. When the time is up, turn off the heat and leave the pork to cool.

5. 5

   Prepare the potatoes

   Cut the potatoes into small cubes and put them in a bowl with salt and extra-virgin olive oil. Toss to coat, cover with cling film, make a few holes in the film and microwave on full power for about 10 minutes.

6. 6

   Mash and serve

   Remove the cling film, add the butter and mash it into the potatoes. Add hot milk gradually while continuing to mash, until the consistency is right. Stir in nutmeg and pepper, adjust the salt, and serve with the pork sliced.

What is pork loin in orange sauce?

Pork loin in orange sauce is a roast-style dish in which a whole piece of pork is browned, then cooked gently in a pan with a fruit-led sauce. Orange, honey and mustard bring together sweet, tangy and savoury flavours.

This is an international home-cooking version, served with mashed potatoes rather than a more elaborate side. Browning the pork first gives the sauce a savoury base, while frequent basting helps coat the meat as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 0g protein, 0g carbs, 0g fat.

The pork supplies most of the protein, while the potatoes and honey contribute carbohydrates. Olive oil, butter and the pork contribute fat; the orange juice adds sweetness to the sauce. Serve with a generous portion of green vegetables or salad to round out the plate.

Building the sauce

Aromatics: Finely chopped garlic and onion soften in the pan before the liquid goes in. Give the onion the full 10 minutes so it has time to become tender.

Flavourings: Wholegrain mustard, honey and thyme are stirred briefly into the onion mixture, then fresh orange juice loosens the base into a sauce. The mustard's texture and the orange's acidity help keep the honey from dominating.

Browning and basting the pork

Browning: Turn the pork so every side gets colour, keeping the heat moderate-low as directed. This is about colouring the outside before the longer, covered cooking stage.

Basting: Spoon sauce over the pork often, and turn it halfway through the 25–30 minutes of cooking. This keeps the surface coated and distributes the sauce around the joint.

Getting the texture right

Pork: The method calls for a covered cook over setting 5 out of 9, with the pork turned halfway through. The recipe does not give a separate internal temperature or resting time, so follow the stated cooking time and check that the centre is cooked through before serving.

Mash: Small potato cubes cook in the microwave for about 10 minutes. Mash in the butter first, then add hot milk little by little so you can stop when the potatoes reach your preferred consistency.

Serving the dish

Slice the pork and serve it with mashed potatoes, spooning some of the orange sauce over the meat. The soft potatoes make a useful base for catching the sweet and tangy sauce.

A simple green salad or cooked green vegetables would also sit well alongside the pork, adding freshness to the plate without competing with the sauce.

Timing and preparation

The stated total time is 60 minutes, including the pork's 25–30-minute covered cook and the approximately 10 minutes for the potatoes in the microwave. Chopping the onion and garlic while preparing the other ingredients can help the sauce come together smoothly.

The method says to let the pork cool after cooking, then serves it sliced. Allow enough time to handle it comfortably when cutting, and keep the sauce with the meat until serving.

Recipe notes & tips

• Pat the pork dry before browning so its surface can colour in the oil.
• Chop the garlic finely so it cooks evenly with the onion.
• Stir the sauce ingredients briefly before adding the orange juice, as the method directs.
• Baste the pork frequently and turn it halfway through cooking.
• Add the hot milk to the potatoes gradually to control the final texture.
• Slice the pork across the grain for easier-to-eat pieces.

Variations

• Use another honey: Choose a mild honey if you want the orange and mustard to remain prominent.
• Add orange zest: Stir a little finely grated zest into the sauce for a more pronounced citrus aroma.
• Make the sauce smoother: Blend the onion and sauce after cooking if you prefer a less textured finish.
• Season the mash: Add extra nutmeg or black pepper to the potatoes to suit your taste.
• Serve with greens: Pair the pork and mash with green beans or a leafy salad.

Common mistakes to avoid

• Crowding the browning stage: Turn the joint in the pan so each side has room to make contact with the oil.
• Cooking the onion too briefly: Keep it over medium heat for the full 10 minutes so it softens before the sauce is added.
• Skipping the basting: Spoon sauce over the pork often during cooking to keep its surface coated.
• Adding all the milk at once: Pour it in gradually while mashing so the potatoes do not become too loose.
• Leaving potato cubes too large: Cut them into small, even pieces to help them cook through in the microwave time given.

How to store

Refrigerate leftover pork, sauce and mashed potatoes in separate airtight containers and use within 3 days. Reheat until piping hot, adding a splash of water or milk to the sauce or mash if needed; avoid repeatedly reheating the same portion.

Frequently asked questions