Pork Roast Orange with Saffron Sauce

Ingredients:

For the pork roast and marinade:

800g pork shoulder roast
1 tablespoon oil
1 tablespoon mustard
2 garlic cloves, chopped
1 tablespoon orange juice
Pepper to taste

For the sauce:

1 tablespoon olive oil
200g mini Paris mushrooms
1/2 teaspoon cornstarch
50ml white wine
1/2 orange, zest and juice
2 garlic cloves, chopped
1 teaspoon mustard
A pinch of Cayenne pepper
Salt and pepper to taste
1 teaspoon dry basil or tarragon
A pinch of saffron

Method:

1. To make the pork roast and marinade, combine the oil, mustard, garlic cloves, orange juice and pepper in a bowl.

2. Mix these ingredients together to form a marinade, then rub it over the roast. Let the roast rest at room temperature for about an hour.

3. Preheat your oven at 220 degrees Celsius. Add some oil to a baking pan, and bake the roast for about 35 minutes, brushing it from time to time with the marinade.

4. To make the sauce, heat some oil in a medium-sized frying pan. Add the mushrooms to the pan and sear them until they are cooked through. Lower the heat afterwards.

5. Add the cornstarch to the white wine and stir, then add to the pan together with the garlic, mustard, orange juice and zest. Reduce the heat by half.

6. Add in the pinch of Cayenne pepper, salt and pepper to taste, basil (or tarragon), and saffron.

7. To serve, add all the juices from the baking pan to the sauce and stir well.

8. Place the pork roast on a hot plate, and surround it with the sauce and mushrooms.

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