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.
20ml 1 tbspn Bitter Oranges in Spiced Verjuice Syrup from jar of Bitter Oranges in Verjuice
20ml 1 tbspn Extra Virgin Olive Oil
250g smoked pork loin Kesslar
Bitter Orange Glazed Smoked Pork Loin with Radicchio, Walnuts and Seville Vino Cotto appears in
Enjoyed this recipe? Why not join Maggie's Food Club at www.maggiebeer.com.au? Use the code "RECIPEPRINTER" and we'll take 20% off your first online order!