Pork Recipes

Red Tractor pork is produced with the utmost care and we want you to make the most of this fantastic and versatile ingredient. Take a look at our inspirational recipe selection to revisit some classic dishes or discover something new and tasty.

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Phil Vickery’s roast pork with white wine, oranges and oregano

From Phil Vickery

  • Serves 5
  • Cooking Time 90 mins

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Recipe ingredients

1kg (2.2lb) lean pork loin joint
Salt and freshly milled black pepper
Oil
1 large glass (approx 200ml) dry white wine
half pork stock cube
275ml (9fl oz) fresh orange juice
10ml (2tsp) caster sugar
10ml (2tsp) fresh oregano or 5ml (1tsp) dried
15ml (1tbsp) cornflour or arrowroot

Preparation

Preheat oven to temp. Gas mark 4-5, 180°C, 350°F

Season the joint well, rub with oil and salt and pepper. Place on a rack and pop in the oven.

A 1kg size joint cooks in about 1 hour 30 minutes.

Any other size joint cook for 30 mins per 450g/1lb plus another 30 mins.

Remove from the oven, cover with foil and leave for a further 20 minutes before you carve. This helps the meat relax and become a lot juicier.

Meanwhile tip off all the fat from the roasting tray, add the wine and swirl around, to remove any crispy bits. Pour into a saucepan and bring to the boil, add the stock cube, orange juice, sugar and oregano. Cook for about 5 minutes, to reduce slightly and for the stock cube to dissolve. Mix the cornflour with a little cold water, then stir into the boiling sauce, it will thicken straight away.

Slice the pork, spoon over a little sauce and top with a piece of crackling.

Serve with creamy mashed or roast potatoes and vegetables.

Serving suggestion

Chef’s Tip: For really crispy crackling, remove the joint from the oven, cut off the strings and remove all the crackling. Place onto a baking tray, inner side uppermost and pop back in the oven, turn the oven up to Gas 7, 220°C, 425°F and cook until the crackling turns crispy and well browned. This should take about 20 minutes.