Cooking, Main Dishes

Pork Roast à l’Orange


  • 2 Lb boneless pork roast
  • 3 oranges
  • 4 tablespoon butter
  • 2 tablespoon sugar
  • 3 tablespoon cornstarch
  • salt
  • pepper
  • 2 small liquor glasses of Grand Marnier or Orange liquor


  • Peel the oranges and cook the peels in a saucepan full of a tall glass of water, 10 minutes.
  • In a pressure cooker, heat the butter and grill the meat on all sides. Add salt and pepper. Close the pressure cooker and slow cook for 30 minutes.
  • Separate the oranges into quarters, making sure to leave out all white skin.
  • Drain the peel water keeping only the water and throwing out the peels.
  • When the peel water is cold enough, stir in the cornstarch and mix well.
  • After 30 minutes of cooking the roast, open the pressure cooker and place the orange quarters around the meat. Add the sugar and the peel water mixed with the cornstarch.
  • Close the pressure cooker and slow cook again for 10 minutes.
  • When it is time to serve, take out the roast and the orange quarters from the pressure cooker.
  • Add the orange liquor into the sauce and fast cook open for one minute.
  • Place the pork roast on a plate with the orange quarters around the meat.
  • Pour the sauce on top of it.

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