Words by Katia Amore

After the Foodie guide to Arance, we post this recipe that matches meat with oranges.

Ingredients

(Serving 6-8 people)
1,2 kg pork loin;
10 slices pancetta coppata (or bakon);
1 tsp ground black pepper;
2 unwaxed oranges;
2 tablespoons olive oil;
rosmary;
1 glass red wine .

Preparation

Wash one of the oranges and prepare 10 slices.
Cut deep incisions into the pork loin and force one slice of pancetta and one slice of orange in each cut. Use kitchen twine to tie up the pork and lie on a tray previously brushed with extra-virgin olive oil. Add two rosemary stalks, salt and pepper, a glass of red wine, the juice of an orange. Cover and bake for 1 hour at 190C° and cook a further 10 minutes with no lid on.
Drizzle some of the cooking liquid over the meet before serving with a radicchio and orange salad.