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Pork loin with orange and dried figs and chestnuts

An elegant and simple roast to prepare

by Ada Parisi
5 min read
Lonza di maiale all'arancia. Abbinamento perfetto con fichi secchi, castagne e cipolle

Pork loin with orange and dried figs and chestnuts: Recipe for an elegant and simple-to-prepare roast. 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 a Roast pork peculiar but simple to make, that surprise your guests with an unusual combination. The one between 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 look at the recipe for 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'm going to give you a little lesson on 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, this is so tasty. When cooking the rack in one piece, 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. I hope I have been helpful to you. Have a good day.

Lonza di maiale all'arancia. Abbinamento perfetto con fichi secchi, castagne e cipolle


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


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,

a bay leaf

extra virgin olive oil

600 ml dry white wine

10 grams of butter

a teaspoon of cornstarch


Pork sirloin steak with orange. Perfect match with dried figs, chestnuts and onions

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 arista 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 arista is browned, Deglaze with white wine. When 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 orange pork loin into thin slices and serve with its sauce and onion side dish, dried figs and chestnuts. Bon appétit!

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