July
30
Orange & Cumin Pork Loin
Ingredients
- 3 lbs boneless pork loin, tied at 2-inch intervals
- 2 Tbsp olive oil
- 1 1/2 tsp ground cumin
- Coarse salt and ground pepper
- 1/2 cup fresh orange juice (from 1 large orange)
- 1/4 cup white-wine vinegar
- 2 Tbsp orange marmalade
- 2 Tbsp chopped fresh cilantro
Directions
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Preheat oven to 400 degrees. Pat pork dry with paper towels, rub all over with oil, and season with cumin, 2 tsp salt, and 1 1/2 tsp pepper.
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In a large skillet, cook pork over high until browned on all sides, 8 minutes total (reduce heat if it begins to overbrown). Transfer pork to a baking dish (pork should fit snugly). In a small bowl, whisk together orange juice, vinegar, and marmalade; drizzle over pork.
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Roast pork, basting frequently with cooking juices, until cooked through (an instant-read thermometer inserted in thickest part of pork should read 140 degrees), 45 to 50 minutes. Sprinkle pork with cilantro and let rest 10 minutes before slicing. Serve with pan juices.