This was the last of the Lobels purchase. I think I’m going to cry. No, I am going to buy some more. I have my pennies accumulating as I write and one day, one day soon, I will have another one of those goodies coolers delivered.

This dish was created as my entry in the Royal Foodie Joust from the Leftover Queen’s blog. The ingredients for this challange were perfect for me, pork, white or pink peppercorns, and citrus. While I have been really enjoying the season of the blood orange, (blood orange cosmopolitans this weekend perhsps?) I really never need an excuse to eat a good piece of pork. And with this being a Kurobuta pork standing rib roast, I will tell you, there is no juicier piece of meat. It was amazingly juicy and tender. Even the leftovers, when miked for just under two minutes, didn’t get tough. I ate my lunch the next day with flimsy plastic utencils and the knife cut throught the meat as if I was using a Wusthof steak knife. I’m serious! You owe it to yourself to try Lobels at least once. You won’t regret it.

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For this dish I used:

For the pork:
1 4 1/2 lb pork rib roast
1 tbsp pink peppercorns
1 tbsp Hawaiian black lava sea salt
2 tbsp olive oil

For the sauce:
4 blood oranges
Zest from 1 of those oranges
Peel from 2 of them (without pith)
Juice from all of them
1/2 cup chicken stock
1 shallot diced
2 tbsp butter

Preheat oven to 500 degress-f

Pulverize the peppercorns using a mortar and pestle or cast iron skillet or whatever pulverizing method you like.

Massage the roast with the olive oil. Then apply the peppercorns and the salt. Place in the middle rack of the oven for 15 minutes. Reduce the heat to 325 and roast to a temperature of 155 degrees-f. This 4 pounder took approximately 1 hour and 10 minutes. While the pork is roasting, make the sauce. When the pork is done, move it to a carving board, tent it with foil and let it sit for 15 minutes.

Zest one of the oranges.

Using a vegetable peeler, peel 2 of the oranges slicing long pieces avoiding the pith.

Cut the peel slices into 1/4 in strips.

Fill a small sauce pan with water and bring to a boil. Add the peel slices and reduce heat. Simmer for 15 minutes. Remove and drain on paper towels.
Juice all of the oranges

Oh yes…

…there will be blood

Melt the butter in a sauce pan over medium heat. Add shallot and reduce heat to medium.

Sweat the shallot until soft, about 10 minutes.

Add the remaining ingredients, including zest and peel slices and bring to a boil.

Reduce heat to medium and let simmer until reduced by 1/3.

You can add more butter to make it creamy or you can use a slurry if you want the sauce thick. It was just right for us