The burnt oranges and roasted meat speak to the fall season. The richness of the porchetta goes well with the sweet tang of the Tequila Don Julio Reposado sauce, while burning the oranges adds depth in the same way that barrel aging the tequila does. This sauce would also go well with roasted duck, turkey, or chicken.
This recipe is courtesy of Chef Daniel Sharp.
Preheat your oven to 475 degrees F. Cut the oranges in halves. Then, cut each half into four chunks.Toss the chunks with the sugar. Spread them out on a baking tray so they are evenly spaced apart. Roast in the oven for about 20 minutes or until the edges of the orange are blackened and rest of the orange is browned.
Meanwhile, gather and measure out the rest of the ingredients. Melt the butter in a heavy bottomed saucepot. Add the flour and whisk to create the roux. Cook over low heat for 5-7 minutes. The flour should start to smell toasted but not start to brown. Add all the spices and cook for another minute. Add orange juice, chicken stock, and vinegar while whisking vigorously to avoid getting lumps. Once combined bring to a boil, then turn down to a simmer. Add the sugar, salt, burnt oranges, and Tequila Don Julio Reposado. Stir to dissolve. Cook over low heat for 15 minutes, stirring occasionally. Once finished, strain.
Rub porcetta roast with olive oil and season with salt, pepper, and rosemary. Roll and tie so the skin-on belly is wrapped around the loin. Place in a baking dish and cover with foil. Cook slow and low at 325 degrees F for about 2 hours or until the internal temperature of the roast reaches 145 degrees F. Remove the foil and brush with the glaze. Turn the oven up to 450 degrees F. Return to the oven and roast for 5 minutes until the glaze and skin start to bubble and brown. Let rest for 10 minutes before slicing. Serve with extra glaze on the side.