Rosemary Orange Pork Steaks

Mummy’s Fast & Easy

Today’s recipe is this succulent pork, cooked in rosemary orange sauce.
I think this sweet and sour combinations just tastes divine, and orange definitely likes pork.:-)
I was wondering what else should I make to accompany the dish, so I decided on tagliatelle.
This is how I made them – cooked them with a bit of cream, Parmesan cheese and then used them as a bed for my rosemary orange pork.:-)
In fact, I love pasta, and the tagliatelle were so good that I just had them on their own on the other day.
The truth is the pork was finished.:-)

Here’s what you need.


  • 7-8 pork loin steaks
  • 5 oranges, juice only
  • 1 sprig fresh rosemary
  • 2tbsp brown sugar
For the tagliatelle:
  • 250g/9oz tagliatelle
  • 1/2 a cup of double cream
  • Parmesan cheese, grated
  • salt & pepper

Mummy’s Fast & Easy

  1. Preheat the oven to 190°C/374°F.
  2. In a saucepan, pour the orange juice, add the rosemary sprig and mix in the sugar.
  3. Cook for about 10-15 minutes to reduce the sauce.
  4. Place the steaks on  a greased baking tray. Season with salt and pepper and pour over half of the orange sauce.
  5. Cover with foil and cook in the oven for about 30 minutes or until ready.
  6. Remove the foil and cook for another 5 minutes.
  7. To prepare the tagliatelle – follow the instructions on the back of the pack. Pour in the cream and sprinkle the Parmesan cheese.
  8. Serve the steak over the tagliatelle and add divide the rest of the orange juice between the steaks.
Tip: Use extra orange and rosemary to decorate!

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