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Rôti de Cochon à l’orange

Pork is an essential meat in French cuisine, and when it’s marinated overnight – it’s killer. Now simmer it gently in white wine and it’s crazy. Now, coat it with an orange zest infused maple syrup and I just don’t have the adjectives to properly describe gastronomique heaven. Go for it.

The Recipe!

Roast Pork with Maple Orange Glaze
~ 4 lbs. pork shoulder
~ 1 cup of maple syrup
~ 1 large orange
~ 1 cup of white wine

Marinate for pork

~ 2 cups of brown sugar
~ 1 cup of  red wine
~ 1 cup malt vinegar
~ 1 cup of soy sauce
~ 2 tablespoons of lime juice
~ 2 tablespoons of TOASTED sesame oil
~ 3 tablespoons of worcestershire sauce
~ Sea salt and cracked pepper to taste
~ enough water to barely cover the meat when all the ingredients are placed in the pot

Cut the shoulder into large chunks (approximately 4 inch pieces) and place in a pot  with marinate ingredients overnight in the refrigerator. The next day, when ready to cook, place meat in a large covered pan with 1 cup of white wine and 2 cups of the marinate. Simmer on a low heat for 1 1/2 hours. Add more wine if liquid reduces too much.  Rôti de Cochon à l'orange and Summer Squash with Carrot

For the Orange Maple sauce;

Zest a whole orange in a small saucier pot with the juice of that same orange and one cup of maple syrup. (this sauce is good on ANYTHING!) Place on a very low fire o the back right sauce burner (smallest burner). Let thicken, this takes about an hour.

After meat is cooked (1+1/2 hours on a low simmer), drain off liquid and place glaze over meat and cover on a very low flame. Toss meat and cook another 15 minutes, stirring occasionally to coat the meat. Place meat in a nice platter and pour off sauce on top of meat.

Young Summer Squash with Carrots and Shallots

~ 6 small young summer squash, cut into thick strips
~ 6 carrots cut into thin strips
~ 5 shallots, diced
~ 1 cup of beef consume or broth
~ Fresh cracked pepper to taste
~ Large pinch of salt
~ 3 teaspoons of butter
~ 2 tablespoons of extra-virgin olive oil

Sauté shallots and carrots in a large covered pan with the butter and oil on a low-medium heat for 20 minutes. Add squash, consume, salt and pepper and cover, cooking an additional 20 minutes, tossing vegetables on occasion. How easy?



Author deniebernier

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Join the discussion 3 Comments

  • Amy says:

    Wonderful! Glad to see you are smiling and stirring! This is my kind of
    recipe–one that you can make an event out of…planning and marinating, and then pouring a beverage the next day, putting on some music, and cooking and stirring. Mmmm! I am going to try this next week when things aren’t so busy. I will let you know how it turns out. Thanks for the delicious looking recipe and for showing people how the process of cooking a meal can be as delicious as the finished product!

    • deniebernier says:

      Thank you Amy, very nice of you to stop by! How did you hear of my website? Please let me know how your cooking adventure goes with this dish. It’s really quite simple, just takes a bit of planning. Enjoy your day my friend!

      • Amy says:

        Denie, I am the same Amy that found you while cruising cooking vids on youtube and your personality reminded me of my own brother. I saw that you had a website also. I am usually just a lurker when it comes to the computer, but I hope that you keep up with your recipes and felt that you should know how much people enjoy watching. When you put up another cooking segment, I call my hubs and we sit down and watch together. We cook together for our entertainment; we are not into mainstream TV around here. We also grow our own herbs and some veggies, and it is so relaxing to chop and stir, and also to see the enjoyment from our friends when they are invited for a meal. Thanks again!

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