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Step by Step Instructions
  • Step 1: Prepare the pork. Carve the fat on the pork loin, making diagonal lines, creating small rhombuses. Sprinkle with coarse salt and pepper, put in a baking pan and pour in the wine.
  • Step 2: Prepare the glaze. Put 100g of butter, the jam, the mustard and the salt and pepper in a small saucepan. Heat until the ingredients are combined nicely together.
  • Step 3: Spread the glaze over the pork and set the rest of the glaze aside. Cook the pork loin in a preheated oven at 230°C for 30 minutes until the fatty part gets a light brown colour and becomes crisp. Lower the temperature to 180°C and keep cooking for approximately one hour, until it has cooked through well. As soon as you see that the pork loin has become golden brown on the outside, cover it with aluminium foil and remove it from the oven 5-10 minutes before you finish the cooking. Spread the glaze over the pork loin at regular intervals.
  • Step 4: Pour the remaining glaze in a saucepan and add the liquids from the baking pan you used to cook the pork loin. Heat up for a few minutes until the sauce thickens.
  • Step 5: Prepare the baby potatoes. Place the potatoes in a saucepan with water and coarse salt and boil for approximately 10 minutes, until they soften. Drain and wait for 10 minutes for the temperature to drop so that you can cut them. As soon as they have cooled off, cut them in halves and set aside.
  • Step 6: Heat the rest of the butter in a big frying pan. Add the garlic, the onion and the chilli pepper and sauté for 5-6 minutes, until they soften and become a light brown colour. Add the chopped potatoes, the salt, the pepper and the rosemary and sauté for 7-8 minutes, until the potatoes get a golden brown colour.
  • Step 7: Serve the pork loin cut into slices, with the baby potatoes and orange sauce.
Ingredient List
  • 1kg pork loin (whole, deboned)
  • coarse salt
  • ground black pepper
  • 100g butter
  • 200g orange jam
  • 2 tbsp grain mustard
  • 300g white wine
  • 80g butter
  • 1 tsp garlic pulp
  • 1 small onion (finely chopped)
  • 1 chili pepper
  • 600g baby potatoes
  • 1 tbsp rosemary

Pork loin with orange jam and butter potatoes

  • Preparation
  • Cooking
  • Extra
  • 4
An amazing way of cooking pork. Juicy, with an intense orange flavour, it is ideal for the Christmas table, served as a main dish.
Product Qty
Handpicked fleur de sel from Schinousa "Valsamo" 130g
Handmade orange jam from Chios "Citrus" 250g
Mustard with honey "Goumenisses" 210g
4 Peppers in test tube from Attica "Kollectiva" 25g
  Products of Greece