Slow Roasted Pork with Grilled Oranges
Today’s Arthritis Kitchen spotlight ingredient is citrus fruit. Starting with oranges juiced, zested and grilled for my slow roasted pork then its lemons in both of the side dishes. First up, grill roasted new potatoes tossed with olive oil, lemon juice, grainy mustard and fresh dill. This is followed by steamed broccoli finished with a generous squeeze of fresh lemon to round out the plate.
For the boneless pork roast: After a quick brine with water, apple cider vinegar, brown sugar, salt, fresh bay leaves and whole pepper corns, rinse, pat dry then season generously with freshly ground black pepper. Slow roast in the oven for 1 – 2 hours. Finished with a quick pan sauce of fresh squeezed orange juice, orange zest, apple cider, a dash of honey and the flavorful roasting pan juices. Grilled orange slices are added for an additional burst of flavor and plating panache.
Arthritis Kitchen Tip:
Citrus fruit such as oranges lemons and limes are high in Vitamin C and their water soluble antioxidant properties are great at reducing inflammation anywhere in the body. Be cautious with grapefruit as some medications have warnings of interactions from consuming grapefruit.