Oven-baked pork neck in orange sauce

Name: Oven-baked pork neck in orange sauce
Ingredients: 4 pieces pork neck (800 g); 1 teaspoon Vegeta; 1/2 teaspoon ground pepper; 2 tablespoons olive oil; 1 medium onion (150 g); 2 oranges

Meat - Oven-baked pork neck in orange sauce by Carolina E. - Recipia

Oven-baked pork neck in orange sauce is baked covered first, then uncovered, until browned. The orange juice and onion leave a light sauce in the dish, and the thicker slices stay tender after baking. I choose slices about 2 cm thick so they have time to brown without drying out. Prep: 10 minutes. Cook time: 55-65 minutes. Total time: 65-75 minutes. Servings: 4. Approximately 640 kcal and 35 g protein per serving.

Ingredients

4 pieces pork neck (800 g)
1 teaspoon Vegeta
1/2 teaspoon ground pepper
2 tablespoons olive oil
1 medium onion (150 g)
2 oranges

Preparation

1. Preheat the oven to 180°C. Pat the pork neck slices dry with paper towels, season both sides with Vegeta and pepper, then drizzle with olive oil. 2. Cut the onion into rings and arrange them in a ceramic baking dish next to the meat. Squeeze the oranges and pour the juice over the pork. 3. Cover the dish with aluminum foil and bake for 40-45 minutes. Remove the foil and leave the dish in the oven for another 15-20 minutes, until the meat is browned.

Notes

Mashed potatoes are the side I serve with the pork slices, with the sauce poured over them. Slices of similar thickness cook more evenly; if they’re thinner, check how tender they are when you remove the foil. Ripe, heavy oranges usually have more juice, while very sour ones make the sauce sharper. The onion softens in the juices and stays in the dish; for a smooth sauce, purée the onion with the juices after baking. The ceramic dish stays hot after you take it out of the oven, so set it on a heatproof surface. Keep leftovers in the refrigerator in a sealed container for up to 3 days, with the sauce poured over the meat.