Food Club members who spend $80 or more receive a bonus 375ml Verjuice - ends Tuesday 11th August 9am AEST. Shop now!

Maggie Beer

Bitter Orange Glazed Smoked Pork Loin with Radicchio, Walnuts and Seville Vino Cotto

Step 1: Preheat a fan forced oven to 180C

Step 2: In a small mixing bowl place the Bitter Orange Syrup and Olive Oil, mix together, set aside.

Step 3: Place the walnuts on a baking tray and place into the preheated oven for five minutes.

Step 4: Then remove and immediately place in tea towel and rub to remove the skins.

Step 5: Place a medium non stick frying pan over a medium high heat, once hot add the walnuts, thyme and orange zest and cook for two to three minutes, then remove from the heat and set aside to cool.

Step 6: Glaze the pork loins with bitter orange syrup and olive oil mixture.

Step 7: Heat a char grill or griddle pan over a high heat. Once hot, grill the pork on each side for three minutes, then remove and place onto a serving dish.

Step 8: Then in a small mixing bowl, combine the Extra Virgin Olive Oil, Seville Vino Cotto and lemon juice and mix together well, set aside.

Step 9: Dress radicchio with Vino Cotto dressing and place onto the serving plate with the pork Then scatter over walnut mixture.

Step 10: Garnish with parsley and a wedge of bitter orange in Verjuice Syrup and serve.



  1. 20ml 1 tbspn Seville Oranges in Spiced Verjuice Syrup from jar of Bitter Oranges in Verjuice

Pork loin

  1. 250g smoked pork loin Kesslar


  1. 100g walnut
  2. 1 tspn lemon thyme
  3. 1 tspn orange zest finely chopped
  4. 5ml 1 tspn lemon juice
  5. 6 leaves radicchio washed and torn
  6. 1 tspn parsley to garnish
  7. [unknown amount] 1 wedge Seville Oranges in Spiced Verjuice Syrup to garnish

Bitter Orange Glazed Smoked Pork Loin with Radicchio, Walnuts and Seville Vino Cotto appears in

Add to your favourites
Your basket Your basket   Check out