Pork with blood orange from Eat: The Little Book of Fast Food (page 305) by Nigel Slater

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Notes about this recipe

  • Superlion85 on April 02, 2024

    These turned out really flavorful, with lots of sauce, and the oranges and radishes were really refreshing alongside. You'll want to eat them with some bread to sop up the extra sauce. I'll plan to make this again the next time blood oranges are in season!

  • chawkins on June 20, 2019

    Other than dealing with the oranges and the radishes, a very simple dish. I only marinated the chops for an hour, and it was quite tasty already. The oranges and the radishes were very refreshing, a good summer dish.

  • celesteprevost on July 17, 2018

    Super delicious sauce. Can sub any sweet citrus.

  • joneshayley on February 17, 2018

    The depth of flavour here is impressive. I thorough enjoyed the pork, the sauce and the oranges made this.

  • Breadcrumbs on May 09, 2015

    p. 35 - As I mentioned in another thread, I believe I scooped up the very last of the blood oranges in my neck of the woods and I’ve been using them judiciously. I set one aside for this dish and it was a wise use of my assets indeed! Instead of rib chops I opted to use pork tenderloin. I marinated the meat for 24 hours so the flavours of the marinade had infused throughout the meat. I wasn’t prepared to love the sauce as much as I did. It was perfectly balanced. Not too sweet, not too salty and just the right amount of heat. I wish I’d prepared rice as I’d love to have served the sauce atop the rice to sop it all up. No worries though, there was plenty of sauce left over so I snagged a couple of little pieces of pork as well and tomorrow’s lunch will be a stir-fry! btw, this made for a perfect weeknight meal as it only needed 20 mins in the oven. This will definitely reappear on our menu. Photos here: http://chowhound.chow.com/topics/1012106?commentId=9551718#9551718

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