Barbecued Citrus Pork Roast & Orzo with Brown Butter

Sunday at home means time for a roast, and this time it was to be pork. I found a great winter-y recipe for a citrus flavoured pork loin with accompanying gravy that makes use of the seasonally-ubiquitous boxes of clementines (Christmas oranges, if you will) sitting on everyone's counter. This great plan almost ended in disaster as our oven appeared to be getting no warmer. Turns out it was broken and thankfully has been repaired as of this morning (which could be seen as a Christmas miracle, but is to me a blow, as I had nearly convinced my parents of the merits of deep-frying our turkey). But for that night, with the roast ready to go, it was time to turn to the barbecue.


Pork Loin with Citrus (adapted from Cooking with Les Dames D'Escoffier serves 6 or 3 with leftovers)

• 3 lb centre-cut boneless pork loin
• 1 tbsp zest from clementines or tangerines
• 2 tsp dried oregano
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp ground black pepper
• 400 ml chicken broth
• 1/2 cup juice from clementines/tangerines (approx 4-use the ones you zested)
• 3 tbsp easy-blend flour (or all-purpose)
  

1. Set pork on wire rack inside baking pan. Mix zest, oil and all spices in a small bowl and rub mixture onto the pork. Let sit for 15 minutes.
2. Preheat oven to 350˚ (or heat barbecue to 400˚, and turn off one side) Pour broth into the baking pan and roast until the pork is cooked to 160˚, about 2 hours. If using barbecue, place pan on the side you've turned off. Add more broth or water as needed.
3. Transfer cooked pork to a cutting board and let stand while you prepare the gravy. Whisk juice with flour (easy blend is ideal but not necessary) in a small saucepan, add pan drippings and place over medium heat. Bring to a boil and stir until thick and bubbly. Serve sliced pork with gravy.

Part Two

I can't believe I've gone this long without brown butter in my life. Brown butter is made by melting regular butter until the water evaporates and the milk solids begin to brown, creating a richer, nuttier flavour. I first used it in brown butter mashed potatoes that I will be recreating for Christmas dinner, but honestly I can't think of a food this wouldn't make elevate to the next level of decadence. Pasta is much less work-no peeling needed and a faster cook time get the brown butter in your mouth faster.

Brown Butter Orzo with Toasted Pine Nuts

• 1 cup orzo (rice-shaped pasta)
• 2 tbsp butter
• 2 tbsp pine nuts

1. Toast nuts lightly in a small skillet until browned, or in the oven.
2. Melt butter in a large skillet and continue heating until water evaporates and milk solids begin to brown, and remove from heat. Stainless steel is best so that you can see your butter change colour (cast-iron is a fail for this) and not have it stick. Careful not to let it go too far.
3. Meanwhile, bring water to a boil, add salt and orzo and cook until al dente (about 6 minutes). Drain pasta and add to skillet with nuts and butter over low heat, turning to coat.


We also had zucchini quickly and easily sautéed, lest you think we don't eat any vegetables.