Tuesday, October 28, 2008

Orange-Glazed Autumn Pork Loin

I wish I had a way to send everyone who reads this blog a little taste of this dish, we enjoyed it that much. When acorn squash, sage & orange were chosen as this month's Royal Foodie Joust ingredients I wasn't quite sure how to bring them all together. But Matt on the other hand, came up with the idea for this squash stuffed pork loin right away.
He's stuffed pork with dried fruit in the past & thought why not do it with the squash. It certainly creates a beautiful presentation when the pork is sliced & the flavor of the squash goes so well with the pork. But the real star of this dish is the Orange Glaze, its sweet & tangy and goes perfectly with both the pork & the squash.
Orange-Glazed Autumn Pork Loin

1 1/4lb center cut pork loin
2/3 c roasted acorn squash, puréed (any other squash would work as well)
1/4 c + 1 T freshly squeezed orange juice
1 T vegetable oil
10 fresh sage leaves
1/4 c unsalted butter
1/2 c brown sugar
pinch ground ginger

Preheat the oven to 375 F. 

Use a small sharp knife to cut a pocket into the middle of the pork loin, do not cut all the way through the other end, this will help hold the filling in. Use you fingers to make the pocket wider on the inside while still leaving the opening rather small.
Mix the puréed squash with the 1 tablespoon orange juice. Put the squash into a piping bag (or a plastic bag with the corner cut out). Fill the pocket in the pork with the squash. 
Put the oil in a small baking pan & place the pork in it. Salt & pepper the pork then lay the sage leaves across the top. Brush a little of the oil from the pan all over the pork. Place into the oven & bake for 40 minutes.
While the pork is cooking make the glaze. Put the 1/4 c orange juice, butter, brown sugar & ginger into a small sauce pan. Bring to a boil & stir until the sugar dissolves. Turn the heat to low & allow to simmer for about 20 minutes. Remove from heat & set aside.

When the pork has cooked for 40 minutes spoon some glaze over the top & return it to the oven for another 20 minutes or until a thermometer reads 160 F.

Allow the pork to rest for 5 minutes. Carefully cut into slices without pushing down & squeezing out the squash. Serve with remaining glaze & a few sage leaves as garnish.

Serves 2 - 4

Thanks to The Leftover Queen & everyone on the Foodie Blogroll for another tasty joust.


Stacey Snacks said...

This is a beautiful dish.
I love anything stuffed or rolled.

I will try this for company. I love the fresh sage leaves, and your photos are fantastic!

Anonymous said...

Great entry :). Pork absorbs flavors so well, and these sound delicious together. Perfect for Fall!

Peter M said...

This is a fabulous entry for the Joust, an easy contender...great thinking and good feeding!

Lori said...

What a great idea. I guess that dish would come together very well. And talk about some awesome smells going through your place. Hmmmmmmmm. I wish I could have a taste.

eatingclubvancouver_js said...

Wonderful use of the Joust ingredients and perfect for pork. Great Joust entry!

grace said...

fabulous. to me, nothing pairs better with pork than orange. thanks for sharing. :)

Alicia Foodycat said...

Brilliant presentation! And a wonderful combination of the flavours.

Nikki @ NikSnacks said...

I think I want to try your glaze in my citrus baked rice the next time I do it.

Good luck in the joust!

Laurie said...

What a great idea to stuff a pork loin with squash! I can tell from your photos that it helped keep the pork moist and I can only imagine how it must have tasted.

Actually, thanks to your step by step photos, I can make this myself.

Great dish! Good luck with the Joust!

Thistlemoon said...

Wow Kat! That looks beautiful and so in tune with the season! I love it! :)

I am making a dinner tonight with the ingredients and it will be a pork dish too! I am so inspired!

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t = teaspoon
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