Orange Marinated Roast Pork Loin Recipe
Why You Will Love This Recipe
Make your dinner special with this orange marinated roast pork loin! Juicy pork gets a flavor boost from a bright marinade of oranges, fresh garlic, and white wine. As it slow roasts, the meat soaks up all those tasty flavors, making it tender and irresistible. Whether you're hosting friends or enjoying a family dinner, this dish is sure to impress with its zesty aroma and melt-in-your-mouth goodness. Enjoy!
Tips for Success
• For maximum flavor, marinate the pork loin for at least 12 hours or overnight in the refrigerator. This allows the citrus and spices to fully penetrate the meat.
• When roasting the pork, use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C). Overcooking can lead to dry pork, so check the temperature toward the end of the cooking time.
• Avoid using low-quality wine for the marinade, as it can negatively affect the taste of your dish. Choose a wine that you would enjoy drinking, as the flavors will concentrate during cooking.
Frequently Asked Questions
Can I substitute the white wine in the marinade?
Yes, you can substitute the white wine with chicken broth or apple juice for a non-alcoholic option. This will add a different flavor profile but will still ensure the pork remains moist and flavorful.
How should I store the leftover orange marinated roast pork loin?
You can store leftover pork loin in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. Just make sure to slice it before freezing for easier thawing and reheating.
What can I do if my pork loin is not cooking evenly?
If your pork loin is not cooking evenly, ensure that it is placed on a rack or elevated above the pan juices. This allows for better airflow around the meat. Rotate the pan halfway through cooking and check the internal temperature in multiple spots for doneness. Additionally, make sure not to crowd the oven with other dishes, as this can affect cooking times.
Recommended Drink Pairings
- Sauvignon Blanc: This white wine's citrus notes complement the orange marinade beautifully.
- Pinot Noir: A light-bodied red that balances the richness of the pork without overpowering it.
- Ginger Ale: The sweetness and spice of ginger ale provide a refreshing contrast to the savory pork.
- Sparkling Water: A clean, crisp option that cleanses the palate between bites.
- Chai Tea: The warm spices in chai enhance the flavors of the marinade and add depth.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Zest one orange and squeeze out juice. Place in a small bowl and add the remaining ingredients. Mix well. Save the other orange for later.
- Place the onions evenly in a deep baking pan. Place the pork over the onions and pour over the marinade. Top with the orange slices.
- Let marinade at least 2 hours or overnight in refrigerator.
- When ready to cook, preheat oven to 350 degrees F. Remove the pork from the refrigerator at least 20 minutes before cooking.
- Cook for about 1 hour, then coat pork with the pan drippings. Cook for about 15-20 minutes longer. Check temperature with meat thermometer which read about 160 -165 degrees F.
- Let sit for 10 minutes before slicing. Reserve the drippings and place the sliced pork back into the pan with the drippings. Serve the onions and sauce over the pork.
Adapted from a Recipe by: Tia Maria's Blog
Nutritional Facts (Per Serving)
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