Pork sirloin steak with orange, with dried figs and chestnuts. By now you all know that is not a big carnivorous: the meat much prefer the fish, but the pork exception. Versatile, lean, the you can cook in many ways and, with a few tips, you will always get a perfect result. Today I decided to prepare it so lavish in view of the holiday season, to give a second particular dish but simple to implement, that surprise your guests with an unusual combination: one between the pork and fresh fruit, like oranges and chestnuts, and dried as figs. As you can imagine, the taste of pork loin with orange tends to sweet and you know that pork and fruits go wonderfully well. About this, you can also watch the’ ROAST PORK WITH PRUNES or that WITH POTATOES AND APPLES. If you prefer to stay on the classic, try the PORK LOIN WITH HAM, MUSHROOMS AND CHESTNUT or very traditional ARTIST OF MILK PORK.
At this point I make you a little lesson on the differences between loin, pork loin and pork. The pork loin extends from the seventh rib until almost to the tail and containing the bones, the meat and the fat, that's why it's so tasty. When you cook the whole carré, It is called Arista. The loin, instead, is the boneless loin and degreased: a much more lean meat dell'arista, which tends to be even drier.
PORK SIRLOIN STEAK WITH ORANGE, WITH DRIED FIGS AND CHESTNUTPrint This
- 1,3 pounds of pork loin
- 2 arance Navel
- a sprig of Rosemary
- 12 dried figs
- 15 fresh chestnuts
- 12 fresh onions borettane
- a red onion
- salt and pepper, to taste
- a bay leaf
- extra virgin olive oil, to taste
- 600 ml dry white wine
- 10 grams of butter
- a teaspoon of cornstarch
Cut into slices not too thin half an orange. Salt carefully the pork loin on all sides, arrange over a sprig of rosemary and orange slices. Tie the pork loin with kitchen string, staring well as rosemary and orange slices.
Cut the chestnuts with a knife, boil them in salted water for 15-20 minutes and peel while still hot. This will help you to easily remove both the outer skin is brown skins enveloping the pulp.
Finely chop the onion. Brown the pork in a large pan on each side, so that it is golden brown on all sides. Do not rush in making this, because it will shorten a lot the subsequent cooking time of the meat and give more flavor to the dish. When the pork is browned, Deglaze with white wine. When the alcohol has evaporated, add dried figs and orange juice and start cooking the loin. In case you have at home, as I recommend, a cooking thermometer, stick it in the middle of the loin: the temperature will reach 55 degrees to the heart, to get a pink flesh and juicy.
While the loin grilling, Brown the onions and chestnuts in a pan in olive oil until golden. Add onions and chestnuts to the loin and finish cooking.
When the loin is cooked, remove it from the pan and wrap in aluminum foil, so it stays hot. Manipulating the butter piece with cornstarch, put it in the pan and cook until the sauce has thickened to your taste.
Slice the pork loin orange into thin slices and serve with its sauce and the outline of onions, dried figs and chestnuts. Bon appétit!