Main Dishes, Pork Mutton Veal

Roasted Pork Loin / Orange Garlic Sauce

  • 3 cups Orange juice
  • 1/2 cup + 2 TBLs Olive oil
  • 1 bunch Fresh Oregano
  • 6 cloves Garlic, chopped
  • 1 teaspoon Pepper
  • 4 cups Chicken stock
  • 1 cup White wine
  • 8 Whole garlic cloves
  • 2 Medium Oranges
  • 1 Pork Loin, 7 to 10 lbs
  • ~ Salt
  • 2 tablespoons Unsalted Butter

    • Whisk together 2 cups of the orange juice, 1/2 cup of the olive oil, 1/2 of theoregano, and chopped garlic in a large baking dish. Add the pork, turn to coat and marinate, covered in the refrigerator for at least 4 hours or up to 8 hours,turning the roast every few hours. Preheat oven to 325 degrees F. Heat the 2 tablespoons of oil in a medium roasting pan oven over medium high heat. Remove thetenderloin from the marinade and seasonwith salt. Sear the meat on both sides until golden brown. Add the remaining 1 cup of orange juice, the chicken stock, wine, quartered oranges, remaining oregano and whole garlic cloves to the pan. Roast the pork until a thermometer inserted into the center of the roast registers 145 degrees F, about 1 1/2 - 2 hours. Remove the roast to a platter and loosely tent with foil. Let rest 20 minutes before slicing. Place the roasting pan with the pan drippings on top of the stove over high heat and bring to a boil and cook until the sauce reduces by half. If there is not a lot of liquid left in thepan when it comes out of the oven then add more stock. Strain the sauce into a small clean saucepan and whisk in the cold butter. Season with salt and pepper and fold in the parsley.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by William Coughenour of Nixa, MO. 

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