Everyday Food, Dec 2010
– 3 pounds boneless pork loin, tied at 2″ intervals
– 2 tbsp olive oil
– 1.5 tsp ground cumin
– Coarse salt and ground pepper
– 1/2 cup fresh orange join (about 1 large orange)
– 1/4 cup white-wine vinegar
– 2 tbsp orange marmalade
– 2 tbsp chopped cilantro
Preheat over to 400.
Dry pork with paper towels. Rub with oil, salt, pepper, and cumin.
Over high, brown pork on all sides.
In a small bowl, whisk orange juice, marmalade, and vinegar.
Move pork to snug baking dish, drizzle with orange mixture.
Roast pork, basting, until cooked through (160), about 45 minutes.
Rest for 10 minutes, serve with cilantro and au jus.
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