Orange Pork Scallops

Here’s the next recipe for my collaboration with Fresh Up Your Life, this time our star ingredient is the blood orange, and my special guest is Luca Catalfamo! Check out the video recipe here.

Scaloppine all’arancia

  • 8 slices pork loin
  • 1 orange (zest and juice)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp butter
  • ½ cup dry white wine
  • Potato starch
  • Rosemary
  • Salt and pepper

Serves 4

Cut the peel off the orange and dice the rind. Squeeze the juice from the pulp and set aside. Salt and pepper the meat and cover them in potato starch. Heat oil in a nonstick pan and brown the scallops for 2 minutes per side; set aside on a plate. Add orange zest and juice to the pan and cook for 3 minutes on medium heat. Add butter, salt and pepper to taste and stir well. Add meat back to the pan and heat, turning occasionally, for 1 minute. Garnish with rosemary and serve.

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