Pork & Orange with Mustard

Something a little bit fancy for friends or family

Easy to prepare and make, this meal is ready in just half an hour. Impress your friends or family or make a special meal just for you – you deserve it!

I’m generally not a big fan of pork – I find it too fatty but using pork loin steaks is perfect as they are low in fat and any excess is easy to trim.


Pork is a good source of protein which is high in potassium, riboflavin, and zinc as well being a good source of vitamin B6. The citrus fruits add vitamin C which is great to help absorb the iron from the pork and even though we use mustard sparingly it is packed with vitamins and minerals essential to our health and will being. 


The taste of these flavours added together is amazing. The rosemary and orange marmalade give it a rich aroma and the mustard and onions a nice zing


In summer, add a side salad and corn on the cob or, in winter, some stir-fried vegetables and steamed rice. Now you have yourselves a delicious meal.


  • Juice of 2 oranges (about ½ cup)
  • 2 tablespoons orange marmalade
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon olive oil
  • 4 boneless pork loin steaks (2cms thick)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 rosemary sprigs
  • 1 medium red onion, cut into wedges
  • 2 tablespoons fresh lime juice


  1. Preheat oven to 200°C.
  2. Combine juice, marmalade, and mustard in a saucepan over medium-high heat.
  3. Bring to a boil, reduce heat, and simmer 15 minutes or until syrupy.
  4. Heat a large ovenproof skillet over medium-high heat. Add oil.
  5. Sprinkle pork with salt and pepper and add to skillet, cook approximately 5 minutes until browned.
  6. Turn pork and add rosemary and onion to pan. Pour juice mixture over pork;
  7. Bake at 200° for 10 minutes.