Pork Roasted in Blood Orange Juice

I love blood oranges. I love pork. I love roasting. Hmmmm....I wonder how this recipe came together? Hehe. No matter what the season, a good pork recipe never goes to waste. The best part about this recipe is that you can use nearly any cut of pork. I used the butt roast and it was delish!

Pork also pairs well with a lot of veggies that are in season no matter what the season seems to be, so it's always a winner for me! As far as this recipe goes, I would have loved to use a little white wine in there, too, but as luck would have it, I was fresh out of wine. If you have got some white wine, it would go beautifully in this dish and you could use 1/4 cup white wine and 3/4 cup veggie broth.

Okie-dokie, here we go!

The ingredients aren't so complicated: 

salt, pork, blood orange juice, onion, rosemary, garlic, vegetable broth and black pepper. 

Slice your onions into nice rounds. 

Salt and pepper your pork! 

In a small dutch oven, add some olive oil and heat er up! 

You want to brown the pork on all sides before we gets to the roasting.... 

Let's talk tongs: they are like another pair of hands in the kitchen, only the kind of hands that don't have to get dirty, if you catch my drift. In the kitchen I wash my hands a ton, which leaves my little hands dry... so anytime I can reach it with the tongs, it's a help! 

Browning.... 

browning.... 

Just wanted to make sure you had the idea about the browning. 

Once that's over with, you want to add the minced garlic (this is done easily with a garlic press) on your pork. 

Then those onions. Looking purdy already, right?! 

Mmmmmm! Blood orange juice. I love the stuff. Pour it right on top! 

Then your broth... 

Then place your sprig of fresh rosemary on top. I grow mine in my herb garden this time of year, and let me tell you, it's fabulous! 

"Put a lid on it"--that's what they keep telling me--so I did! 

Then this sucker gets roasted for two hours on 375. By the time it comes out, it's falling apart juicy and a might fine dish! 

Observe: 

YUM! 

You know what I did with my leftovers? Made them into pork tacos! 

Roasted Pork in Blood Orange Juice 

Time: Prep 25 minutes, Cook 2 hours | Serves 4 | Difficulty: Easy! 

You Will Need: 

2-3 pound pork roast (mine was a butt roast, but you can use any) 

1 onion

1 sprig fresh rosemary

4 cloves minced garlic 

1 cup vegetable broth

1/2 cup blood orange juice

2 tablespoons olive oil

salt and pepper 

Method: 

Preheat oven to 375. 

Slice your onion into nice little rounds. Set aside. 

Give and generous salt and peppering to your pork on both sides. 

In a dutch oven, on the stove, heat the oil over medium high heat. Place your roast in the pan and brown it on all sides. 

When the pork is browned, turn off the heat on the stove. Place your minced garlic on top, or press your garlic through a press right on top. 

Add your onions. 

Pour juice and broth over it all and, finally, add that sprig of rosemary right on top. 

Cover and place the roast in the oven for 1 hour. After the hour is up, turn the roast over and continue to cook, covered, for an additional hour. 

Pork should be falling apart tender when it's done! 

Serve and enjoy!