{"id":4951,"date":"2025-10-23T15:00:00","date_gmt":"2025-10-23T18:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=4951"},"modified":"2026-10-14T07:48:13","modified_gmt":"2026-10-14T10:48:13","slug":"christmas-roast-pork-loin-with-orange-sauce","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/christmas-roast-pork-loin-with-orange-sauce\/","title":{"rendered":"Christmas Roast Pork Loin with Orange Sauce"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>Christmas roast pork loin with orange sauce combines garlic, citrus zest and a sweet-sharp glaze. Roast the joint until safely cooked throughout, check it with a thermometer and rest before carving. Serve with the orange sauce and your favourite festive vegetables.<\/strong><\/p>\n<p><strong>Christmas roast pork loin<\/strong> is a versatile centrepiece for a festive meal. This version pairs a garlic-and-orange seasoning with a glossy sauce, plus practical ideas for preparation and serving.<\/p>\n<p><\/p>\n<h2>Ingredients for Roast Pork Loin with Orange Sauce<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/pork-loin-and-orange-sauce-ingredients-4951-1.webp\" alt=\"Pork loin and orange sauce ingredients\" title=\"Pork loin and orange sauce ingredients\"><\/p>\n<p>Gather the following ingredients for <strong>roast pork loin with orange sauce<\/strong>.<\/p>\n<ul>\n<li><strong>1.8\u20132.2 kg boneless pork loin joint<\/strong> \u2013 trim excess fat if desired. Pork fillet and pork leg are different cuts and require their own cooking instructions, so do not substitute them using this timing.<\/li>\n<li><strong>4 garlic cloves, crushed<\/strong> \u2013 or 1 teaspoon garlic powder.<\/li>\n<li><strong>2 tablespoons olive oil<\/strong> \u2013 divided between seasoning and browning; vegetable oil also works.<\/li>\n<li><strong>2 tablespoons butter, optional<\/strong> \u2013 1 for browning and 1 for finishing the sauce. Use a suitable dairy-free spread if needed.<\/li>\n<li><strong>Salt, to taste<\/strong> \u2013 use less if adding soy sauce or salted stock, and check whether the pork is already seasoned.<\/li>\n<li><strong>1 teaspoon ground black pepper<\/strong> \u2013 or white pepper or a peppercorn blend.<\/li>\n<li><strong>Zest of 2 oranges<\/strong> \u2013 divided between the pork and sauce. Lemon zest gives a different citrus flavour.<\/li>\n<li><strong>250 ml fresh orange juice in total<\/strong> \u2013 reserve 100 ml for the roasting tin and 150 ml for the sauce; the number of oranges needed will vary.<\/li>\n<li><strong>3 tablespoons honey<\/strong> or <strong>4 tablespoons brown sugar<\/strong> \u2013 adjust to taste rather than assuming equal sweetness.<\/li>\n<li><strong>Up to 2 tablespoons soy sauce, optional<\/strong> \u2013 add gradually. Worcestershire sauce gives a different flavour and may contain fish; neither is automatically low in salt.<\/li>\n<li><strong>1 tablespoon Dijon mustard<\/strong> \u2013 or a milder prepared mustard.<\/li>\n<li><strong>2 fresh rosemary sprigs<\/strong> \u2013 or 1 teaspoon dried thyme.<\/li>\n<li><strong>1 medium onion, sliced<\/strong> \u2013 brown or red onion.<\/li>\n<li><strong>200 ml beef stock or water<\/strong> \u2013 for the roasting tin; dry white wine is another option. Have a little extra water available if the tin dries out.<\/li>\n<li><strong>1 bay leaf, optional<\/strong><\/li>\n<li><strong>1 teaspoon cornflour, optional<\/strong> \u2013 mixed with 1 tablespoon cold water if the sauce needs thickening.<\/li>\n<\/ul>\n<p><strong>Substitutions and Quick Tips<\/strong><\/p>\n<ul>\n<li><strong>Marinating:<\/strong> season with garlic, zest and oil, then refrigerate for 2 hours or overnight if time allows. Keep the measured juice for the tin and sauce, so none needs to be reused after contact with raw meat.<\/li>\n<li><strong>Portions:<\/strong> allow roughly 200\u2013250 g raw boneless pork per adult when serving side dishes, adjusting for appetites and the rest of the menu.<\/li>\n<li><strong>Sauce balance:<\/strong> adjust sweetness gradually. More zest adds aroma; a small splash of citrus juice can sharpen the sauce if it becomes too sweet.<\/li>\n<\/ul>\n<h2>How to Make Roast Pork Loin with Orange Sauce<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/roast-pork-loin-with-orange-sauce-ready-to-carve-4951-2.webp\" alt=\"Roast pork loin with orange sauce ready to carve\" title=\"Roast pork loin with orange sauce ready to carve\"><\/p>\n<ol>\n<li><strong>Preheat the oven:<\/strong> set it to 180\u00b0C conventional\/160\u00b0C fan, unless the joint\u2019s packaging specifies another method. Position a shelf centrally and lightly oil a suitable roasting tin.<\/li>\n<li><strong>Dry and season the pork:<\/strong> pat it dry without washing it. Mix the garlic with 1 tablespoon of the olive oil, the zest of 1 orange, pepper and salt as needed. Rub over the joint, then wash hands and utensils that have touched raw pork.<\/li>\n<li><strong>Marinate if desired:<\/strong> cover and refrigerate for 2 hours or overnight, within the meat\u2019s use-by date. Keep chilled until preparation rather than leaving it out to reach room temperature.<\/li>\n<li><strong>Brown the joint:<\/strong> heat the remaining 1 tablespoon oil with 1 tablespoon of the optional butter in a large pan. Brown the pork for about 2\u20133 minutes on each side, without burning the garlic. Browning adds flavour; it does not seal juices inside.<\/li>\n<li><strong>Prepare the tin:<\/strong> arrange the onion, rosemary and optional bay leaf underneath the pork. Add the 200 ml stock or water and the reserved 100 ml orange juice.<\/li>\n<li><strong>Roast and check the centre:<\/strong> follow the joint\u2019s weight-based packet instructions, allowing time for checking and resting. Do not rely on a fixed 90\u2013110 minutes for every joint. The thickest centre should reach 70\u00b0C for 2 minutes or 75\u00b0C for 30 seconds before resting; avoid touching the tin with the probe.<\/li>\n<li><strong>Check the pan occasionally:<\/strong> spoon pan juices over the pork if desired and add a little water if the tin dries out. Work quickly to minimise heat loss, and cover loosely with foil if the surface browns too fast.<\/li>\n<p><strong>Orange Sauce<\/strong><\/p>\n<li><strong>Make the sauce:<\/strong> combine the remaining 150 ml orange juice, honey or brown sugar, optional soy sauce, Dijon mustard and zest of the second orange in a small saucepan. Simmer gently until slightly reduced, tasting for balance; add water if it becomes too strong or sticky.<\/li>\n<li><strong>Thicken and finish:<\/strong> if needed, stir in the cornflour mixed with 1 tablespoon cold water and simmer for 1\u20132 minutes until thickened. Stir in the remaining optional tablespoon of butter. Taste before adding salt.<\/li>\n<li><strong>Rest the cooked joint:<\/strong> once the centre has reached the safe temperature and holding time above, remove from the oven and cover loosely with foil for 10\u201315 minutes. Do not rely on an assumed temperature rise during resting to finish undercooked pork.<\/li>\n<li><strong>Carve and sauce:<\/strong> slice across the grain into pieces about 1\u20131.5 cm thick. Spoon over some hot orange sauce and keep the remainder in a clean jug for the table.<\/li>\n<li><strong>Serve:<\/strong> arrange on a platter with clean orange slices and rosemary sprigs. Use utensils and a board that have not been in contact with raw pork.<\/li>\n<li><strong>Quick tips:<\/strong> use a thermometer, adjust sweetness gradually and check labels for allergens. For a gluten-free meal, check the stock, mustard and sauces and use certified gluten-free tamari if including a soy-based seasoning.<\/li>\n<\/ol>\n<h2>Variations on Roast Pork Loin with Orange Sauce<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/roast-pork-loin-flavour-variations-4951-3.webp\" alt=\"Roast pork loin flavour variations\" title=\"Roast pork loin flavour variations\"><\/p>\n<p>Adapt <strong>roast pork loin with orange sauce<\/strong> with one of these flavour combinations. Quantities replace the corresponding ingredients in the main recipe unless described as an addition.<\/p>\n<p><strong>Classic Honey and Orange Zest<\/strong><\/p>\n<p>The main version balances citrus with a glossy, lightly sweet sauce.<\/p>\n<ul>\n<li><strong>250 ml orange juice in total<\/strong> \u2013 100 ml for the tin and 150 ml for the sauce.<\/li>\n<li><strong>3 tablespoons honey<\/strong> \u2013 or brown sugar adjusted to taste.<\/li>\n<li><strong>Zest of 2 oranges<\/strong> \u2013 divide between seasoning and sauce.<\/li>\n<\/ul>\n<p><strong>Tip:<\/strong> for a glazed surface, reserve a small separate portion of sauce for brushing on near the end of cooking. Keep the serving sauce untouched by the basting brush and watch for burning.<\/p>\n<p><strong>Ginger and Chilli<\/strong><\/p>\n<p>Ginger adds warmth and a fresh contrast to the orange.<\/p>\n<ul>\n<li><strong>1 tablespoon grated fresh ginger<\/strong><\/li>\n<li><strong>1 red chilli, deseeded and sliced<\/strong> \u2013 adjust to your preferred heat level.<\/li>\n<li><strong>2 tablespoons honey or brown sugar<\/strong> \u2013 instead of the main recipe\u2019s sweetener quantity.<\/li>\n<\/ul>\n<p><strong>Tip:<\/strong> simmer the ginger and chilli in the sauce and taste before serving. Reserve any portion for glazing before it touches a basting brush.<\/p>\n<p><strong>Balsamic and Herb Glaze<\/strong><\/p>\n<p>Balsamic vinegar adds a darker, sweet-sharp flavour.<\/p>\n<ul>\n<li><strong>2 tablespoons balsamic vinegar<\/strong> \u2013 add to the orange sauce.<\/li>\n<li><strong>Rosemary and thyme sprigs<\/strong> \u2013 to flavour the roast.<\/li>\n<li><strong>1 tablespoon soy sauce<\/strong> \u2013 replacing the original optional 2 tablespoons; Worcestershire sauce is another flavour option, with different allergens.<\/li>\n<\/ul>\n<p><strong>Tip:<\/strong> simmer until glossy but still pourable, adding a little water if the reduction becomes too thick.<\/p>\n<p><strong>Apple and Nut Accompaniment<\/strong><\/p>\n<p>A festive combination that is simpler to cook separately than inside a rolled joint.<\/p>\n<ul>\n<li><strong>2 chopped green apples<\/strong> \u2013 for a sharp, fruity contrast.<\/li>\n<li><strong>100 g chopped walnuts or Brazil nuts<\/strong><\/li>\n<li><strong>Ground cinnamon, optional and to taste<\/strong> \u2013 add gradually for warmth without overpowering the fruit.<\/li>\n<\/ul>\n<p><strong>Tip:<\/strong> cook the apples separately until tender, adding nuts towards the end, and serve alongside the pork. Stuffing and rolling a joint changes its cooking requirements; use a tested stuffed-joint recipe if choosing that method. Flag the nuts for guests with allergies.<\/p>\n<p><strong>A Less Sweet Version<\/strong><\/p>\n<p>Omit or reduce the added sweetener if you prefer a sharper sauce. Orange juice still contains sugar, so this is not a sugar-free or calculated low-sugar recipe.<\/p>\n<ul>\n<li><strong>250 ml orange juice with no added sugar<\/strong> \u2013 divided as in the main recipe.<\/li>\n<li><strong>Optional sweetener, to taste<\/strong> \u2013 it is not essential; if using a product, follow its cooking directions rather than assuming a tablespoon-for-tablespoon replacement.<\/li>\n<li><strong>Stock or water<\/strong> \u2013 to loosen the sauce if needed.<\/li>\n<\/ul>\n<p><strong>Tip:<\/strong> keep the same safe roasting method. Sweetness can be adjusted in the sauce without lowering the oven temperature or changing the pork\u2019s required centre temperature.<\/p>\n<h2>Keeping Pork Loin Juicy and Trying Other Seasonings<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/sliced-roast-pork-loin-with-herbs-and-orange-sauce-4951-4.webp\" alt=\"Sliced roast pork loin with herbs and orange sauce\" title=\"Sliced roast pork loin with herbs and orange sauce\"><\/p>\n<p>These <strong>practical tips<\/strong> help you season the pork, avoid unnecessary overcooking and choose a flavour combination for your meal.<\/p>\n<p><strong>Practical Techniques<\/strong><\/p>\n<ul>\n<li><strong>Brining:<\/strong> it is optional and not needed for this recipe. If using a separate tested brine, match it to the joint\u2019s weight, refrigerate throughout and reduce subsequent salt. Do not brine already-seasoned pork or rinse raw meat afterwards.<\/li>\n<li><strong>Balanced marinating:<\/strong> the garlic, zest and oil mixture adds flavour while refrigerated. If experimenting with a citrus marinade, use a separate measured recipe and discard liquid that has touched raw meat rather than treating it as ready-to-serve sauce.<\/li>\n<li><strong>Injecting marinade:<\/strong> is unnecessary for this roast. Surface seasoning and careful temperature control are simpler and avoid extra handling of raw meat.<\/li>\n<li><strong>Browning first:<\/strong> a hot pan develops colour and flavour, but does not form a waterproof seal that traps juices.<\/li>\n<li><strong>Controlling the heat:<\/strong> follow the chosen roasting method consistently and use a thermometer instead of guessing from colour alone.<\/li>\n<li><strong>Safe centre temperature:<\/strong> reach 70\u00b0C for 2 minutes or 75\u00b0C for 30 seconds before the resting stage. Avoid cooking far beyond the required temperature once all parts are done.<\/li>\n<li><strong>Basting:<\/strong> spoon pan juices over the surface during occasional checks, and keep serving sauce separate from any brush used on undercooked pork.<\/li>\n<li><strong>Resting and carving:<\/strong> cover loosely for 10\u201315 minutes after cooking and slice across the grain for easier eating.<\/li>\n<\/ul>\n<p><strong>Choosing a Cooking Method<\/strong><\/p>\n<ul>\n<li><strong>Low and slow:<\/strong> pork loin is relatively lean and is not the same as a collagen-rich shoulder joint. Prolonged cooking can dry it out; use a recipe specifically designed for the cut rather than assuming longer is better.<\/li>\n<li><strong>Two-stage roasting:<\/strong> a hotter start and cooler finish require their own tested timing. The pan-browning and steady-oven method above avoids adding another set of temperatures to this recipe.<\/li>\n<li><strong>Sous vide:<\/strong> use only validated guidance matched to meat thickness, starting temperature, equipment and food-safety holding time. A blanket instruction of 60\u00b0C for 2\u20134 hours is not sufficient for every joint, so this article uses conventional roasting.<\/li>\n<\/ul>\n<p><strong>Alternative Seasonings: Suggestions per Kilogram of Pork<\/strong><\/p>\n<ul>\n<li><strong>Fresh rosemary<\/strong> \u2013 2 sprigs, with leaves roughly chopped.<\/li>\n<li><strong>Thyme<\/strong> \u2013 1 tablespoon fresh leaves.<\/li>\n<li><strong>Smoked paprika<\/strong> \u2013 1 teaspoon for colour and smoky flavour.<\/li>\n<li><strong>Garlic powder<\/strong> \u2013 1 teaspoon, replacing rather than automatically doubling the garlic seasoning.<\/li>\n<li><strong>Turmeric<\/strong> \u2013 half a teaspoon for colour and an earthy note.<\/li>\n<li><strong>Mustard powder<\/strong> \u2013 1 teaspoon for a sharper flavour; mustard is an allergen.<\/li>\n<li><strong>Orange zest<\/strong> \u2013 zest of 1 orange for citrus aroma.<\/li>\n<li><strong>Grated ginger<\/strong> \u2013 1 teaspoon for a warm, aromatic variation.<\/li>\n<li><strong>Bay and herbs<\/strong> \u2013 add bay leaves and herb sprigs to the roasting tin if desired. These suggestions are alternatives, not a requirement to add every seasoning at once.<\/li>\n<\/ul>\n<p><strong>Quick Substitutions<\/strong><\/p>\n<ul>\n<li><strong>Less salt:<\/strong> reduce added salt and use citrus zest, garlic and herbs for flavour; also check the stock and sauces.<\/li>\n<li><strong>Sweetness:<\/strong> try brown sugar or maple syrup instead of honey, adding gradually because flavour and sweetness differ.<\/li>\n<li><strong>Savoury flavour:<\/strong> use a little reduced-salt soy sauce or diluted miso instead of part of the original seasoning, not automatically in addition to it. Both can contain soy, and some products contain gluten.<\/li>\n<li><strong>Extra colour:<\/strong> add paprika before browning, but save sugary glazes for the end so they do not scorch in the hot pan.<\/li>\n<li><strong>Avoid drying out the meat:<\/strong> check the thermometer regularly towards the end and remove the joint once it has safely reached the required temperature and holding time. Rest before carving.<\/li>\n<\/ul>\n<h2>Planning a Christmas Meal Around the Roast<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/christmas-pork-roast-with-vegetables-and-rice-4951-5.webp\" alt=\"Christmas pork roast with vegetables and rice\" title=\"Christmas pork roast with vegetables and rice\"><\/p>\n<p>Plan flavours, oven space and serving times so that <strong>Christmas roast pork loin<\/strong> and its accompaniments reach the table together.<\/p>\n<p><strong>Choosing Side Dishes<\/strong><\/p>\n<ul>\n<li><strong>Roast potatoes<\/strong> with herbs, crisp outside and tender within.<\/li>\n<li><strong>Fragrant rice<\/strong> with nuts or dried fruit, served freshly cooked.<\/li>\n<li><strong>Grilled vegetables<\/strong> such as carrots, courgettes and peppers.<\/li>\n<li><strong>Crunchy farofa<\/strong>, the Brazilian toasted cassava-flour side, with dried fruit or thoroughly cooked bacon.<\/li>\n<li><strong>Extra orange sauce<\/strong> in a clean jug for guests to add at the table.<\/li>\n<li><strong>Green salad<\/strong> with a simple, sharp dressing.<\/li>\n<\/ul>\n<p><strong>Drinks to Serve<\/strong><\/p>\n<ul>\n<li><strong>A fuller-bodied white wine<\/strong> such as Chardonnay, or a fresh ros\u00e9, can complement the citrus sauce.<\/li>\n<li><strong>A lighter red wine<\/strong> such as Pinot Noir is another option, according to your guests\u2019 preferences.<\/li>\n<li><strong>Alcohol-free choices:<\/strong> sparkling water with orange slices, apple juice or a cranberry mocktail.<\/li>\n<\/ul>\n<p><strong>Presentation<\/strong><\/p>\n<ul>\n<li><strong>Arrange the sliced pork<\/strong> on a warm platter, overlapping the slices slightly.<\/li>\n<li><strong>Spoon over a little sauce<\/strong> and serve the rest separately.<\/li>\n<li><strong>Garnish simply<\/strong> with clean orange slices and rosemary; if adding nuts, make their presence clear to guests.<\/li>\n<li><strong>Serve sides separately<\/strong> so that guests can choose portions easily.<\/li>\n<\/ul>\n<p><strong>A Practical Schedule<\/strong><\/p>\n<ol>\n<li><strong>Earlier in the day:<\/strong> prepare the sauce and suitable vegetables, keeping them refrigerated as needed and away from raw meat.<\/li>\n<li><strong>Before roasting:<\/strong> allow the full packet-based cooking time plus preparation, temperature checks and resting. Keep the pork chilled until preparation; do not leave it out for hours to warm up.<\/li>\n<li><strong>Near serving time:<\/strong> finish dishes that are best crisp or freshly cooked, such as roast potatoes and grilled vegetables, allowing enough time for each recipe.<\/li>\n<li><strong>When the pork is cooked:<\/strong> rest for 10\u201315 minutes while finishing the sauce and arranging serving dishes.<\/li>\n<li><strong>At the table:<\/strong> carve, add the sauce and serve promptly with hot accompaniments.<\/li>\n<\/ol>\n<p><strong>Portions and Organisation<\/strong><\/p>\n<ul>\n<li><strong>Portion planning:<\/strong> roughly 200\u2013250 g raw boneless pork per adult is a useful starting point with side dishes; adjust to appetites and other mains.<\/li>\n<li><strong>Prepare some components ahead:<\/strong> sauces and suitable sides can be made the day before, cooled promptly and refrigerated. Reheat once until steaming throughout.<\/li>\n<li><strong>Keep food safely hot:<\/strong> if holding dishes before serving, suitable equipment must maintain 63\u00b0C or above. Warm plates alone do not guarantee this.<\/li>\n<li><strong>Make serving easier:<\/strong> set out cutlery, plates and serving utensils in advance, keeping raw-meat equipment separate.<\/li>\n<\/ul>\n<h2>To Finish<\/h2>\n<p><strong>Christmas roast pork loin<\/strong> with orange sauce brings a sweet-sharp flavour to a festive meal. Careful seasoning, thermometer checks and a short rest make the method easier to manage.<\/p>\n<p>Try a flavour variation and serve with roast potatoes, rice or a green salad. Choose the combination that suits your table and share how you served it.<\/p>\n<p>Thank you for reading. Follow us on Instagram, Facebook and Pinterest for more seasonal ideas, and visit the <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas blog<\/a> for recipes and festive inspiration.<\/p>\n<h2>Christmas Roast Pork Loin: Frequently Asked Questions<\/h2>\n<p><strong>How long and at what temperature should I roast the pork?<\/strong><\/p>\n<p>Use 180\u00b0C conventional\/160\u00b0C fan unless the joint\u2019s label specifies otherwise, and follow its weight-based timing. Confirm the thickest centre reaches 70\u00b0C for 2 minutes or 75\u00b0C for 30 seconds before resting for 10\u201315 minutes. Do not assume resting will make undercooked pork safe.<\/p>\n<p><strong>Can I make the orange sauce ahead?<\/strong><\/p>\n<p>Yes. Cool promptly, refrigerate within 2 hours and use within 48 hours, or freeze. Reheat once until steaming throughout, stirring well, and loosen with a little water if needed. Keep it separate from raw-meat juices and used basting utensils.<\/p>\n<p><strong>How can I keep the pork juicy?<\/strong><\/p>\n<p>Season ahead in the fridge if convenient, brown for flavour, follow a suitable roasting method and avoid cooking unnecessarily beyond the safe centre temperature. Rest before carving. Brining and injecting are not essential.<\/p>\n<p><strong>Which side dishes and drinks work well?<\/strong><\/p>\n<p>Try roast potatoes, fragrant rice, grilled vegetables, farofa or a green salad. Chardonnay, ros\u00e9 or Pinot Noir are possible wine pairings; sparkling water with orange, juice or a cranberry mocktail provide alcohol-free choices.<\/p>\n<p><strong>How do I store and reheat leftovers?<\/strong><\/p>\n<p>Refrigerate shallow portions within 2 hours and use within 48 hours or freeze promptly. Defrost frozen portions in the fridge and use within 24 hours. Reheat once with a little sauce, covered, until steaming throughout and reaching 70\u00b0C for 2 minutes or 75\u00b0C for 30 seconds; do not rely on a fixed short reheating time.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/cooking-your-food\/cooking-your-food\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: cooking food safely<\/a><\/li>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/how-to-chill-freeze-and-defrost-food-safely\/how-to-chill-freeze-and-defrost-food-safely\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: chilling, freezing and defrosting food<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Prepare Christmas roast pork loin with orange sauce, garlic and herbs, with practical cooking guidance, festive side dishes and storage 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