Ricette: May 2022

In Recipes by Sarah


Special thanks to photographer Valery Rizzo, who captured the gorgeous images below during our spring A TAVOLA! program in April 2022.


1 kg (2.2 lb) pork loin roast

2 red onions

4 oranges

4 bay leaves

1/2 cup white wine

4 Tbsp extra virgin olive oil



8 servings


In a deep braising dish add the olive oil and cook over low heat for several minutes, then add the pork loin. Add salt and pepper and cook until the meat is golden brown on all sides, turning a few times. Then add the wine and cook until it evaporates.

Meanwhile, cut the onions into 8 slices each. Cut 2 oranges (leaving the rind on) into 8 slices each. Juice the other 2 oranges and filter the juice to remove pulp and seeds. Add the orange slices, orange juice, and onion slices to the meat. Then, add bay leaves and more pepper. Allow it to cook over low heat, covered, for an hour and a half. While cooking, if the meat becomes too dry, you can add water or broth.

When it is cooked, set aside for at least 10 minutes before slicing into thin strips and arranging on a large serving dish. Then place the orange and onion slices around the meat slices, drizzling the pan juices onto the meat.

Tying pork loin with twine.
Pork loin, orange slices and red onions in a braising dish on the stove.
Finished dish of orange pork loin.