Blackened Maple and Blood Orange Roast Pork

It might seem a little strange to be posting a roast pork recipe just as we are a month out from Summer in Australia. But pork is a most versatile meat and one that is great to eat all year round. It is lean, fresh and healthy and lends itself to a lot of interpretation. Also, I am determined to get in another couple of roasting attempts before it becomes BBQ season, and pork felt like a great springtime meat.

I’m delighted to announce that Chew Town has teamed up with Murray Valley Pork to bring Chew Town readers some great new pork recipes to add to your entertaining arsenal. With a fridge full of the most amazing pork, this Blackened Maple and Blood Orange Roast Pork is the start of some great easy pork recipes for you to try at home to impress family and friends.

Murray Valley Pork is Australian grown in the Riverina region of Southern NSW and Northern VIC. It is grown across a network of farms that produces extremely high quality pork products sold exclusively by butchers throughout Australia (here is a list of butchers stocking Murray Valley Pork) . The quality of this pork was evident from the moment it arrived and it will be just as good when you buy it from your local butcher.

It reminded me of a conversation I had with my father, Dante, when I moved interstate over 11 years ago: “Amanda, no matter what happens when you are on your own, always make sure you have enough money left to buy great quality fresh produce”. You see, Dante knew that I had a love of shoes and handbags and his smart words have stuck with me since that very day. He would definitely approve of the quality and freshness of this pork!

Because of the versatility of Pork there are many different cuts available and different cooking times for each cut, so as this is the first of my Murray Valley Pork posts let’s start by demystifying the cuts of meat available with Chew Town’s guide to pork cuts below.

So, without further ado, on with the show.

This Blackened Maple and Blood Orange Roast Pork is the ultimate easy and impressive roast. It requires little effort on your end with a throw together overnight marinade, 80 minutes in the oven and dutch carrots cooked in the roast’s marinade. You will be rewarded at first carve with wonderfully fragrant and succulent pork.

If you have any leftovers, the pork tastes spectacular served cold and sliced thinly for lunch the next day.

Chew Town would like to thank Murray Valley Pork for the great pork product provided for the development of this recipe.


  1. T says

    Just made this, it’s in the oven but the pork reached 145 after just 20 minutes! Not sure what to do….oven is at 428 F (converted from C so it’s not the temperature)….Right now I lowered temp to 375 and removed thermometer and going to cook it for the remainder of the time and see what happens…


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