This pork in orange sauce recipe is what I’m cooking for you today.
Have you ever visited Spain before? You might have heard or seen of this dish before because it is also known as “secreto iberico a la naranja” in Spain.
Does that sound familiar? It’s such an exotic name!
Naranja, that means orange in Spanish. A la naranja is ‘with orange’. Iberico means that this dish also contains pork meat from the black Iberian pig which is a traditional breed of domestic pig here in Spain.
But what is that secret secreto then? What a cute name for a piece of meat!
What cut of pork is it exactly?
Pork in Orange Sauce Recipe
Secreto iberico is a particular pork cut from the shoulder area.
It is a flat strip of meat, has a lovely marbled look and is extremely fatty and flavorful. That’s why you practically don’t need any oil or butter to pan fry secreto pork in because the fat in the meat melts as soon as it hits that hot pan.
So you can image what kind of flavor boost that melted fat must give to the orange sauce.
It is so delicious!
The orange sauce is quite easy to prepare.
Just let the orange juice reduce and season it to taste. What are some good side dishes for this orange pork? I would serve it with boiled rice or fries and baked apples if you ask me.
PS: don’t miss Hissing Cooker’s recipe video below for orange sauce baby back ribs!!
- 2 pork fillets
- zest and juice of ½ fresh large orange
- 1 red onion chopped
- 1 small garlic clove chopped
- ¼ cup brandy (60 ml)
- 1 tbsp white wine vinegar
- ½ cup water (120 ml)
- a handful fresh parsley chopped
- olive oil
- Pour some olive oil in large non-stick pan and place it over high heat until hot. Then add the pork fillets to the pan.
- Quickly sear them on both sides for 2 minutes until browned.
- Then transfer the fillets to a clean plate and let them rest for now. Don’t discard the oil. Turn the heat to medium and add the chopped onion and garlic.
- Stir well. Then season with pepper and salt. Cook for 4 minutes until the onion starts to brown a little. Then add the orange zest.
- Stir again. Then pour in the brandy, the white wine vinegar, water and orange juice.
- Stir the sauce well and cover the pan then. Let the sauce simmer until reduced by half for a couple of minutes. It should thicken a little. Then add the freshly chopped parsley.
- Stir and check the seasoning. Add extra pepper, salt or white wine vinegar to taste if necessary. Then add the fried pork fillets back to the hot pan.
- Cover again and leave the pork simmer in the sauce for an extra 2 to 3 minutes until warmed through again. Place the pork fillets onto warm plates and drizzle with the orange sauce. Then serve immediately.
A must watch
Hold your horses: this recipe also contains an extra part, with video!
My foodie friend Hissing Cooker prepared my recipe and added some personal touches to it: baby back ribs in orange and balsamic reduction… I love this version to bits!!
Thanks for trying it out and your feedback.
Here’s Hissing Cooker’s recipe video then, a must watch!!