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Dromelia
Pork roulade with orange
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Ingredients
Directions
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Additional requirements: roasting tray, meat thermometer.
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Make sure that the pork roulade is at room temperature.
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Per the garlic.
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Clean the oranges.
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Grate the orange peel thinly from an orange and squeeze out this orange.
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Finely chop the grater.
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Cut the other oranges with skin each into eight parts.
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In a bowl, mix the garlic with orange zest, paprika, cinnamon, cumin, some salt, freshly ground pepper and olive oil.
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Rub the pork roulade all around with three quarters of this mixture.
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Spoon the orange parts through the rest of the garlic mixture.
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Place the pork roulade in a roasting pan and spread the orange slices with garlic around it.
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Pour the orange juice on the bottom.
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Insert the thermometer into the middle of the meat.
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Slide the roasting tray into the oven and switch the temperature to 150 ° C.
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Roast the roulade for about 90 minutes until the thermometer shows 65 ° C.
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Then switch the oven to 200 ° C and let the meat light up in fifteen to twenty minutes.
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The roulade is cooked when the core temperature is 70 ° C or slightly higher.
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Let the meat rest on a shelf under aluminum foil for ten minutes.
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Place the orange slices on a plate.
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Pour the water into the roasting pan at the frying pan, stir the cakes and pour the liquid into a wide pan.
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Boil the moisture into a tasty gravy.
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Cut the meat into thin slices and serve with the orange slices and gravy.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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