If you are tired of grilled pork loin and breaded pork, today’s recipe will brighten your day. The freshness and sweetness of the orange and a spicy touch make pork loin fillets, one of the cheapest meats on the market, appealing even on the hottest day of summer. (Yes, chili promotes good circulation, which is great for all those whose feet and legs swell up on days when the heat hits hard. And it also makes you want to drink a cold beer, what the heck!)
I have searched and haven’t found where this recipe comes from. Before going to Italy, I didn’t know it, but it could be the case that, simply, in my house and surroundings they had never dared to go beyond the aforementioned grilled and breaded versions. I must confess, however, that I haven’t killed myself trying to find out, because what interested me today was posting one of the few pork loin recipes that make me happy, since it is perhaps one of my least favorite cuts of meat, and to adapt to the fact that, yes, it is the end of the month again and for many of us, our wallets can’t take much more.
Enjoy your meal!
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The card
- 6 pork loin fillets
- 1 large orange
- 1 medium onion
- 50 g flour
- 1 splash of Cointreau
- 1 small dried chili (cayenne)
- A tip of fresh chili (optional)
- Parsley
- Salt
- Black pepper
- Virgin olive oil.
- Chop the onion and sauté it with a splash of oil.
- Season the pork loin fillets with salt and pepper, coat in flour and add to the pan with the onion.
- When the fillets are golden brown, drizzle them with a splash of Cointreau.
- When the alcohol has evaporated, add the juice and grated zest of the orange and the chopped dried chili. (Be careful when grating the orange zest: Only the outermost orange part, since the innermost white part of the peel is bitter)
- Wait for the juice and the flour, which the loin cuts have released, to bind with the orange juice, and for the sauce to thicken, for approx. 10 min.
- Adjust salt and pepper if necessary.
- Serve the pork loin fillets with a little chopped parsley and a few thin slices of fresh chili on top.