Phil Vickery’s Roast Pork With White Wine, Oranges And Oregano

Cooking time:

Serves:5 people

Rating: 7 votes, average: 2.00 out of 57 votes, average: 2.00 out of 57 votes, average: 2.00 out of 57 votes, average: 2.00 out of 57 votes, average: 2.00 out of 5


  • 1kg (2.2lb) lean pork loin joint
  • Salt and freshly milled black pepper
  • Oil
  • 1large 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


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


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 and cook until the crackling turns crispy and well browned. This should take about 20 minutes.

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