Suckling pork fillet
This product is cut and weighed fresh when you order, exact price will be confirmed once it is weighed. These items are not kept in stock they are ordered and arrive fresh from Italy twice per week.

Suckling pork fillet

HK$220

Estimated price per packk

When we produce our suckling pig specialities, freshness and quality are the most important attributes. The origin of the meat is monitored continuously according to the strictest guidelines and is fully traceable. Our long-term relationships with our suppliers are built on trust and this gives us and our customers the assurance that our suckling pigs will be of the highest quality. We guarantee this with our name (BECK).

PRODUCT OF GERMANY

ROASTED PORK LOIN WITH ORANGE-HERB SAUCE

INGREDIENTS: 3 tablespoons extra-virgin olive oil, 2 garlic cloves, coarsely chopped, One 1 1/2-pound boneless pork loin, Salt and freshly ground pepper, 1 cup fresh orange juice, 1/2 cup chicken stock, 1/2 cup dry white wine, 5 black peppercorns, 1 rosemary sprig, 1 oregano sprig, 1 parsley sprig, plus 2 tablespoons chopped parsley leaves.

PREPARATION: In a large bowl, combine 2 tablespoons of the oil with the garlic. Add the pork, turn to coat and let stand for 1 hour. Set a rack in the upper third of the oven and preheat the oven to 400°. In a medium ovenproof skillet, heat the remaining oil. Season the pork with salt and pepper and add to the skillet, fat side down. Cook over moderately high heat until richly browned, 4 minutes. Brown the pork on the remaining sides, then turn it fat side up. Add the orange juice, stock, wine, peppercorns and herb sprigs and bring to a boil. Transfer the skillet to the upper shelf of the oven and roast the pork for about 35 minutes, until an instant-read thermometer inserted in the center registers 145°. Transfer the pork to a carving board. Strain the cooking liquid into a saucepan and boil until reduced to 1/2 cup, 15 minutes. Season the sauce with salt and pepper and stir in the chopped parsley. Carve the pork and serve with the orange sauce.

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