Cook the Book: Pork and Citrus Fruit with Ratatouille
Pork and Citrus Fruit with Ratatouille
Ingredients
yield: 6
- 2 1/4 pounds boneless pork loin
- Grated rind and juice of 3 oranges juice of 1 grapefruit
- 7 tablespoons olive oil
- 4 onions, sliced
- 4 garlic cloves, crushed
- 3 zucchini, diced
- 3 eggplants, diced
- 6 tomatoes, diced
- 2 bay leaves
- 1 fresh thyme sprig
Procedures
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1
Put the pork in a nonmetallic dish. Sprinkle with the orange rind and pour the orange and grapefruit juice over it. Let marinate in a cool place for 2 hours.
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2
Preheat the oven to 350°F.
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3
Heat 5 tablespoons of the olive oil in a large, flameproof casserole. Add the onions, garlic, zucchini, eggplants, and tomatoes and cook over low heat, stirring occasionally, for 8-10 minutes, until softened. Add the bay leaves and thyme and cook in the oven, uncovered, for 1 hour. stirring frequently.
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4
Drain the pork, reserving the marinade. Heat the remaining olive oil in a skillet. Add the pork and cook over high heat, turning frequently. for about 10 minutes, until evenly browned. Transfer to an ovenproof dish and pour in the reserved marinade. Place in the oven and cook, basting frequently, for 1 hour.
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5
Transfer the pork to a plate. Mix the ratatouille with the roasting juices, then place the pork on top. Return to the oven and cook for a further 15 minutes. Remove and slice the pork, then serve it on a bed of ratatouille.
