When we have guests, when there is something special to celebrate, we would like dishes look good, excellent in flavor but also to enable us to be able to do all the other preparations that the fact deserves.

This second "special" encompasses all these features. Only element not to be overlooked, given the long cooking that requires, is to use the oven only for this dish.

In addition I suggest choosing the menu to prepare a "first course" light that is not "satisfied" diners!

This recipe I found on an old book published in conjunction with "salt and pepper" a few years ago I Have only increased doses adapting it to my family and to the "piece" that is much appreciated by the size of the meat.


Take care in choosing the meat, ask for help from the butcher, making you remove the bone beneath the flesh (that too lengthen the cooking time) and the bones of the ribs. In most do not get off the rind !!!!!

 Roast pork loin with rosemary and orange


For 12 people and more ...




4.5 kg of pork loin

600 ml of Madeira

300 ml of orange juice

6 sprigs fresh rosemary

3-4 oranges cut each one in about 4 slices

Salt - pepper



Cooking thermometer

Steak knife sharp




Take the meat and practice of the incisions on the skin to form many diamond shapes.

We put on the meat with salt and pepper, making sure to massage it well on all sides.

We have aluminum foil, double-layer, I rotate in that will serve us for cooking, sistemiamoci the meat with the fat on the bottom and pour the Madeira and orange juice. Add the rosemary and let rest for about two hours, taking care of occasionally baste the meat.

We heat the oven to 170 ° bringing it about. Spent two hours we put the meat in the oven for about 2 hours. We remove the foil turning the meat, add the orange slices, about 250 ml of hot water (according to regolandoci than has withdrawn the sauce on the bottom) and cook for about 30-40 minutes. As soon as the meat will seem cooked, bring the temperature of the oven to 220 ° and cook for 10-15 minutes or until the internal temperature of the meat will be arrived at 80 °.

After cooking move the meat on a cutting board garnished with slices of oranges.

Pour the gravy in a gravy boat and serve.