Skip to content

Roast Pork Shoulder with White Wine, Oranges, and Oregano

The combination of fragrant oranges and pungent oregano work beautifully in this elegant dish. The simply roasted pork is tender and becomes the ideal canvas for the delicious pan sauce which comes together quickly as the pork rests. We served it for Sunday dinner with braised Brussels sprouts and Parker House Rolls, and humbly accepted the grateful applause.

Roast Pork Shoulder with White Wine, Oranges, and Oregano

2.2 lb. boned shoulder of pork, tied
salt and freshly ground black pepper
8 fl. oz. white wine
¾ tsp. chicken stock concentrate
8 fl. oz. freshly squeezed orange juice
2 tsp. caster sugar
2 tsp. fresh, chopped oregano or 1 tsp. dried
1 heaped tbs. cornstarch

Heat the oven to 375°F. Season the pork well and place on a piece of scrunched up foil in a roasting tin. Pop in the oven for 1 hour and 10-20 minutes, or until the internal temperature reaches 140°F. Remove to a cutting board, tent with foil and leave to rest.

Place the roasting tin over a medium heat and add the wine, scraping up any browned bits. Add the stock concentrate, orange juice, sugar, and oregano. Cook for 5 minutes to reduce slightly. Blend the cornstarch with a little cold water until smooth, then stir into the bubbling sauce to thicken. Check seasoning. To serve, slice the pork and spoon the sauce over.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: