Athena's Pork in Orange Sauce

This was the main course of Athena's Greek Dinner, and what a delicious course it was. Athena has been in the United States for a very long time, but she still has family in Greece. She returns to Greece with her girls Georgiana and Nassy at least once a year to visit her sister. She said that every time she goes home, she comes back with a ton of new recipes because her sister is a great cook. Athena, Georgiana, and I had the most wonderful day cooking together...it was so much fun!

Get out there and cook with your girlfriends!!!!!

This past summer, she said that her sister made this delicious pork roast, and she called her sister this week for the recipe. It was so easy to put together and so scrumptious! (It was even better left over the next day.)

Athena's Pork in Orange Sauce
Athena Avramidis

1 five to six pound boneless pork loin
1 five to six pound pork loin with bones still attached
2-3 oranges
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons Dijon mustard
1/2 - 3/4 cup honey
2 cups of orange juice divided
1/2 cup into the dressing mix and 1 1/2 cups poured directly on the meat
1/4- 1/2 cup olive oil
Extra olive oil to drizzle over the top

Preheat the oven to 350 degrees F.

Place the salt, pepper, mustard, honey, 1/2 cup of orange juice and 1/4 - 1/2 cup olive oil in a blender or mixer of some type, and blend until thoroughly mixed. Slice the oranges very thinly. Place the pork loins in a large casserole pan. Pour the 1 1/2 cups of orange juice over the pork. Drizzle some olive oil over the top of the meat. Pour the orange juice dressing mix over the pork loins. Place the orange slices on top of the loins. Roast for about 3 1/2 - 4 hours until tender. Baste frequently. The meat will virtually fall off the bone when you slice it. It was so tender and delicious.

NOTE: If you are using a bigger piece of meat, you can easily double the dressing mix.

This is what you will need for the recipe:




Athena's Pork in Orange Sauce
Athena Avramidis

1 three to four pound boneless pork loin
1 four to five pound pork loin with bones still attached
2-3 oranges
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons Dijon mustard
1/2 - 3/4 cup honey
2 cups of orange juice divided
1/2 cup into the dressing mix and 1 1/2 cups poured directly on the meat
1/4- 1/2 cup olive oil
Extra olive oil to drizzle over the top

Preheat the oven to 350 degrees F.

Place the pork loins in a large casserole pan

Place the salt, pepper,

mustard,

honey,


and 1/2 cup of orange juice

and olive oil in a blender or mixer of some type,


and blend until thoroughly mixed


Slice the oranges very thinly

Pour the orange juice over the pork.



Drizzle some olive oil over the pork loins


Pour the dressing mix over the pork loins



Top with orange slices.



Cover and

Place into the oven


Roast for about 3 1/2 - 4 hours until tender
basting frequently

It looks like this after about 1 1/2 hours



After about 3 hours


Done!


The meat will virtually fall off the bone when you slice it.
It was so tender and delicious.