Pork roulade with orange

Name: pork roulade with orange
Total time: 125 min
Yield: 8
Ingredients: 3 orange; 2 toes garlic; 1 tablespoon paprika; 1 teaspoon cinnamon; 1 teaspoon cumin; 3 tablespoon olive oil; 750 gram skinny pork roulade; 150 ml water; pepper and salt

Ingredients

Directions

Additional requirements: roasting tray, meat thermometer.
Make sure that the pork roulade is at room temperature.
Per the garlic.
Clean the oranges.
Grate the orange peel thinly from an orange and squeeze out this orange.
Finely chop the grater.
Cut the other oranges with skin each into eight parts.
In a bowl, mix the garlic with orange zest, paprika, cinnamon, cumin, some salt, freshly ground pepper and olive oil.
Rub the pork roulade all around with three quarters of this mixture.
Spoon the orange parts through the rest of the garlic mixture.
Place the pork roulade in a roasting pan and spread the orange slices with garlic around it.
Pour the orange juice on the bottom.
Insert the thermometer into the middle of the meat.
Slide the roasting tray into the oven and switch the temperature to 150 ° C.
Roast the roulade for about 90 minutes until the thermometer shows 65 ° C.
Then switch the oven to 200 ° C and let the meat light up in fifteen to twenty minutes.
The roulade is cooked when the core temperature is 70 ° C or slightly higher.
Let the meat rest on a shelf under aluminum foil for ten minutes.
Place the orange slices on a plate.
Pour the water into the roasting pan at the frying pan, stir the cakes and pour the liquid into a wide pan.
Boil the moisture into a tasty gravy.
Cut the meat into thin slices and serve with the orange slices and gravy.