Marinated Pork Loin with Orange and Herb Sauce
Dutch-style marinated pork loin roasted with red peppers, garlic, and fresh herbs, then finished with a bright orange and coriander pan sauce. The meat marinates for three hours before roasting until tender and golden, served with citrus-glazed pan drippings and fresh orange slices.
Ingredients
- 1 ¼ lb pork loin
- 2 red bell peppersyellow bell peppers1:1vegetable
sweeter flavor profile
- 4 cloves garlic, unpeeled
- 1 tablespoon olive oil
- 1 teaspoon oregano, dried
- ½ teaspoon thyme, dried
- salt, to taste(optional)
- 300 milliliters orange juice, fresh
- 100 milliliters meat broth, from 1 tabletchicken broth1:1liquid
lighter flavor
- 1 tablespoon orange liqueur
- 1 tablespoon coriander, ground
- 1 orange, for garnish
Instructions
- 1
Remove seeds from red peppers and cut into quarters. Slice the orange into thin rounds.
- 2
Heat olive oil in a grill pan and roast the peppers with unpeeled garlic cloves until soft.
- 3
Remove the skin from the garlic cloves.
- 4
Puree the roasted peppers with garlic, oregano, thyme, and salt.
- 5
Stir in 200 milliliters orange juice and the broth to form a marinade.
- 6
Place the pork loin in a roasting pan and pour the marinade over it.
- 7
Cover and refrigerate for 3 hours, turning the meat regularly.
- 8
Preheat the oven to 400°F.
- 9
Bring the meat to room temperature.
- 10
Roast in the middle of the oven for 25 minutes until brown and cooked through, basting regularly with the marinade.
- 11
Let the meat rest covered for 5 minutes, then pour the pan drippings into a saucepan.
- 12
Add the remaining orange juice, orange liqueur, and coriander to the pan.
- 13
Warm the sauce without boiling.
- 14
Slice the pork loin and arrange on four plates.
- 15
Pour the sauce over the meat and garnish with orange slices.
Tips
Bring the marinated pork to room temperature before roasting for even cooking.
Baste the meat regularly with the marinade to keep it moist and develop flavor.
Do not boil the sauce after adding the liqueur to preserve the citrus notes.
Good to Know
Cover leftover sliced pork and sauce separately. Refrigerate up to 3 days. Reheat gently in oven at 160 degrees C.
Complete marination step up to 24 hours in advance. Prepare marinade up to 8 hours ahead and refrigerate.
Plate warm with sauce spooned over sliced pork and orange garnish. Pairs well with roasted potatoes or crusty bread.
Common Mistakes
Do not skip bringing the meat to room temperature to avoid uneven cooking.
Do not allow the sauce to boil after adding the liqueur to avoid burning off the citrus flavor.
Do not skip regular basting during roasting to avoid dry meat.
Substitutions
sweeter flavor profile