Roasted Pork Loin with Orange-Herb Sauce
Recipe from Food & Wine

At Casa Oaxaca, chef Alejandro Ruiz Olmedo makes this recipe with suckling pigs; here he uses pork loin, roasting it in fresh orange juice steeped with herbs. When infused with pan drippings, the juice becomes the base for a tangy sauce.


Roasted Pork Loin with Orange-Herb Sauce
Maura McEvoy

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Servings: 4
Prep Time: 1 hr 55 mins
Total Time: 2 hrs 15 mins
Related Categories: Dinner, Pork, Pork Loin
 
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Ingredients
  • 3  tablespoons
    extra-virgin olive oil
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  • 2 
    garlic cloves, coarsely chopped
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  • 1 
    1 1/2-pound boneless pork loin
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  •  
    Salt and freshly ground pepper
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  • 1  cup
    fresh orange juice
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  • 1/2  cup
    chicken stock
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  • 1/2  cup
    dry white wine
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  • 5 
    black peppercorns
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  • 1 
    rosemary sprig
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  • 1 
    oregano sprig
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  • 1 
    parsley sprig, plus 2 tablespoons chopped parsley leaves
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Directions
1.
In a large bowl, combine 2 tablespoons of the oil with the garlic. Add the pork, turn to coat and let stand for 1 hour.
2.
Set a rack in the upper third of the oven and preheat the oven to 400 degrees. In a medium ovenproof skillet, heat the remaining oil. Season the pork with salt and pepper and add to the skillet, fat side down. Cook over moderately high heat until richly browned, 4 minutes. Brown the pork on the remaining sides, then turn it fat side up. Add the orange juice, stock, wine, peppercorns, and herb sprigs and bring to a boil.
3.
Transfer the skillet to the upper shelf of the oven and roast the pork for about 35 minutes, until an instant-read thermometer inserted in the center registers 145 degrees. Transfer the pork to a carving board.
4.
Strain the cooking liquid into a saucepan and boil until reduced to 1/2 cup, 15 minutes. Season the sauce with salt and pepper and stir in the chopped parsley. Carve the pork and serve with the orange sauce.
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Related Recipe
Pork Loin Roast with Herbs and Garlic
Pork Loin Roast with Herbs and Garlic

Taylor Boetticher, founder of the Napa charcuterie company Fatted Calf, roasts this bone-in pork loin the best way possible: by cutting the loin off the rib bones (which any butcher should be able to do), rubbing the meat with a bright mix of fresh herbs and garlic, then tying the bones back on. The ribs themselves help to keep the meat moist in the oven. They also become especially crisp and succulent; pass them alongside the roast for guests to eat with their hands.

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