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Spice of Life: Make most of satsumas while you can

Last Modified: Tuesday, October 23, 2012 7:01 PM

By Eric Cormier / American Press

Here is a quick food quiz question for your pleasure today.

What is the name of a fruit that is highly popular this time of year in Louisiana?

Here are a few hints: A. it is the size of a tangerine; B. it is very sweet; C. the fruit hails from Japan; D. there is a good chance that your grandma or aunt had this fruit tree growing in the back yard.

Some of you already know the name of the fruit, but for those folks who are stumped, the answer is — satsuma.

The cute and juicy fruit is in season around southern Louisiana from now until January.

One of the wonderful aspects of living in our parts is that even though memory may not serve us regarding seasonal foods, it does not take much to jog our minds.

I forgot that satsumas were in season until I saw some growing on a friend’s tree.

A few days ago, an employee here at the newspaper brought in some satsumas.

Those two instances have me scurrying around seeking out satsumas.

Normally, all thoughts about eating the fruit center on peeling their tender skins and savoring the flesh. But the fruit lends itself for use in cakes, jams, meats and beverages.

This week, I want to urge you to do a little research and find a recipe that will be easy to prepare using the satsuma.

One recipe that I’m familiar with is a pork roast served with a satsuma sauce that is absolutely delicious.


Injected Pork Roast with Tangy Satsuma Sauce

Makes 8 servings

Pork roast:

• 1 boneless pork loin (3-4 pounds), center rib or end roast, tied with string
1 cup injectable marinade (see recipe)
1 teaspoon crushed marjoram leaves or 1/2
teaspoon ground marjoram
1 teaspoon dry mustard
1 teaspoon Cajun or Creole seasoning
2 teaspoons finely shredded satsuma orange zest
cup satsuma orange juice
cup packed brown sugar

Tangy Satsuma Sauce:

Drippings from pork roast
1 envelope brown gravy mix
3/4 cup water
4 satsuma oranges, peeled and sectioned

Injectable marinade:

1 cup water
3/4 cup garlic juice
3/4 cup onion juice
1/3 cup hot red pepper sauce
1/4 cup Cajun or Creole seasoning
2 tablespoons Creole mustard
1 tablespoon Worcestershire sauce

Directions: For the roast, preheat the oven to 325 F. Place the roast in a Dutch oven. Fill a meat injector with the marinade. Inject the marinade deep into the pork muscle, inserting the needle at 2-inch intervals until all the marinade has been used.

Rub the roast with a mixture of the marjoram, dry mustard and Cajun seasoning. Bake, uncovered, for 112 hours.

Combine the orange zest, orange juice and brown sugar in a small bowl and mix well. Spoon over the roast. Roast for 30 minutes or to 155 F on a meat thermometer, basting with the pan juices every 10 minutes. Transfer the roast to a serving platter. Let stand for 10 minutes before slicing.

For the satsuma sauce, place the Dutch oven with the drippings over medium heat. Dissolve the gravy mix in the water in a small bowl. Stir into the drippings, scraping up the browned bits on the bottom of the pan.

Cook until thick and bubbly, stirring constantly. Adjust the seasonings. Stir in the satsuma sections. Cook until heated through. Serve the sauce ladled over the sliced pork.

For marinade: Combine the water, garlic juice, onion juice, hot red pepper sauce, Cajun seasoning, Creole mustard and Worcestershire sauce in a blender and process until smooth.

Pour into a jar. Chill for at least 2 days before use.

From Something to Talk About: Occasions We Celebrate in South Louisiana


Eric Cormier writes about food every Wednesday. Contact him at or 494-4090.

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