Lemony Pork Loin with Orzo by @cuisinovia

2h30
Hard

6 servings

🥩

1 kg

Pork Loin, Bone In

🫒

90 ml

Olive Oil

🫒

2 tbsp

Olive Oil

🧅

300 g

Onions

🧄

12 g

Garlic

🍷

240 ml

White Wine

🟡

10 ml

Dijon Mustard

🍲

250 ml

Chicken Broth

🍃

2

Bay Leaves

🌿

2 tsp

Dry Oregano

🍝

350 g

Orzo

🧈

28 g

Unsalted Butter

🍋

1 medium

Lemon

🧂

6 g

Salt

🌶️

1 g

Pepper

💧

130 ml

Water

🧀

60 g

Halloumi

Preparation Steps

  1. Step 1/24

    Preheat the oven to 180°C/356°F fan-assisted.

  2. Step 2/24

    Season the 1 kg bone-in pork loin pieces all over with salt and black pepper.

    bone-in pork loin
    salt
    black pepper

  3. Step 3/24

    Heat 60 ml (¼ cup) olive oil in a frying pan over medium-high heat.

    olive oil
    🍳frying pan
    🥛measuring cup

  4. Step 4/24

    Brown the pork pieces on all sides, turning them occasionally until golden.

    bone-in pork loin
    🍳frying pan
    🍴tongs

  5. Step 5/24

    Remove the browned pork from the frying pan and set it aside.

    bone-in pork loin
    🍳frying pan
    🍴tongs

  6. Step 6/24

    Add the 2 sliced onions and a pinch of salt to the same frying pan.

    onion
    salt
    🍳frying pan
    🥄wooden spoon

  7. Step 7/24

    Cook the onions, stirring often, until they begin to soften.

    onion
    🍳frying pan
    🥄wooden spoon

  8. Step 8/24

    Add the 4 chopped garlic cloves and cook for 1 minute.

    garlic
    🍳frying pan
    🥄wooden spoon

  9. Step 9/24

    Return the browned pork pieces to the frying pan with the softened onions.

    bone-in pork loin
    onion
    🍳frying pan
    🍴tongs

  10. Step 10/24

    Pour in the 240 ml (1 cup) white wine and bring it to a boil.

    white wine
    🍳frying pan
    🥛measuring cup

  11. Step 11/24

    Remove the frying pan from the heat and transfer its contents to an ovenproof baking dish.

    bone-in pork loin
    onion
    garlic
    white wine
    🍳frying pan
    🥘ovenproof baking dish
    🍴tongs

  12. Step 12/24

    Dissolve the 2 teaspoons Dijon mustard in the 250 ml chicken broth.

    🟡Dijon mustard
    chicken broth
    🥛measuring cup
    🥄wooden spoon

  13. Step 13/24

    Pour the mustard broth over the pork in the baking dish.

    🟡Dijon mustard
    chicken broth
    bone-in pork loin
    🥘ovenproof baking dish
    🥛measuring cup

  14. Step 14/24

    Add 2 bay leaves and sprinkle 2 teaspoons dried oregano over the pork.

    bay leaf
    dried oregano
    🥘ovenproof baking dish
    🥄measuring spoons

  15. Step 15/24

    Cover the meat with greaseproof paper and tightly cover the baking dish with its lid or aluminum foil.

    🥘ovenproof baking dish
    📜greaseproof paper
    🪙aluminum foil

  16. Step 16/24

    Bake the covered dish for 90 minutes at 180°C/356°F fan-assisted.

    bone-in pork loin
    🥘ovenproof baking dish

  17. Step 17/24

    Heat the remaining 30 ml (2 tablespoons) olive oil and 2 tablespoons butter in a clean frying pan over medium-high heat.

    olive oil
    unsalted butter
    🍳frying pan
    🥄measuring spoons

  18. Step 18/24

    Add the 350 g orzo and stir until it begins to turn golden.

    orzo
    🍳frying pan
    🥄wooden spoon

  19. Step 19/24

    Remove the baking dish from the oven and transfer the toasted orzo into the pork cooking liquid.

    orzo
    bone-in pork loin
    🥘ovenproof baking dish
    🍳frying pan
    🥄wooden spoon

  20. Step 20/24

    Squeeze the juice of 1 lemon over the pork and orzo.

    lemon
    🥘ovenproof baking dish
    🍋citrus juicer

  21. Step 21/24

    Cover the baking dish again and bake for 30 minutes at 180°C/356°F fan-assisted.

    orzo
    bone-in pork loin
    🥘ovenproof baking dish
    🪙aluminum foil

  22. Step 22/24

    Remove the cover and stir the orzo, then taste it for tenderness.

    orzo
    🥘ovenproof baking dish
    🥄wooden spoon

  23. Step 23/24

    Stir in the 125 ml (½ cup) water and return the uncovered dish to the oven for 5 minutes.

    water
    orzo
    🥘ovenproof baking dish
    🥄wooden spoon
    🥛measuring cup

  24. Step 24/24

    Grate 60 g halloumi over the finished pork and orzo, then serve hot.

    halloumi
    bone-in pork loin
    orzo
    🧀cheese grater
    🥘ovenproof baking dish

Composition

Ingredients

Types

Oils, Vegetables, Alcohol, Condiments, Broth, Grains, Pasta, Dairy, Fruit, Seasonings, Liquids, Cheese

Ingredients

Pork loin, bone in, Olive oil, Onions, Garlic, White wine, Dijon mustard, Chicken broth, Bay leaves, Dry oregano, Orzo, Unsalted butter, Lemon, Salt, Pepper, Water, Halloumi

Allergens

Sulfites, Mustard, Gluten, Wheat, Milk

Dietetics

Dietary regimen

High protein

Calories

720 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 57g, Fat: 31g, Saturated fat: 10g, Fiber: 4g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 240mg, Iron: 3.5mg, Potassium: 630mg, Sodium: 780mg, Zinc: 4.5mg

Vitamins

Vitamin C: 18mg, Vitamin B1: 0.8mg, Vitamin B3: 12mg, Vitamin B6: 0.7mg, Vitamin B12: 1.2mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

2 hours 5 minutes

Overall

2 hours 30 minutes

Difficulty

Level

Hard (3/4)

Steps

24 steps

Equipments

Utensils

frying pan, ovenproof baking dish, knife, cutting board, wooden spoon, tongs, measuring cup, measuring spoons, citrus juicer, cheese grater, greaseproof paper, aluminum foil

Appliances

oven, stovetop

Type

Type

Type Of Dish

Main Course, One-pot meal

Occasions

Family dinner, Weekend meal, Celebration

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Cypriot, Mediterranean, Greek

Geographic

Cyprus, Eastern Mediterranean

Various

Aspect

Texture

Tender, Juicy, Creamy, Chewy, Saucy

Flavors

Lemony, Savory, Herbaceous, Garlicky, Tangy, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard if left out longer than 2 hours), fridge : 3 days (Cool promptly,Store in an airtight container,Reheat until piping hot), freezer : 2 months (Freeze in airtight portions,Freeze without grated halloumi for best texture,Thaw overnight in the refrigerator)