Roasted Pork Loin with Orange-Herb Sauce

Name: Roasted Pork Loin with Orange-Herb Sauce
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 5 black peppercorns; 680 grams boneless pork loin; 118 milliliters chicken stock; 118 milliliters dry white wine; 2 garlic cloves, coarsely chopped; 3 Tbsps extra-virgin olive oil; 237 milliliters fresh orange juice; 1 oregano sprig; 1 parsley sprig, plus 2 tablespoons chopped parsley leaves; 1 rosemary sprig; 4 servings Salt and freshly ground pepper

You can never have too many main course recipes, so give Roasted Pork Loin with Orange-Herb Sauce a try. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 384 calories, 39g of protein, and 18g of fat. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 2 hours and 15 minutes. If you have peppercorns, orange juice, olive oil, and a few other ingredients on hand, you can make it.

Instructions

In a large bowl, combine 2 tablespoons of the oil with the garlic.

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Garlic

Cooking Oil

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Bowl

Add the pork, turn to coat and let stand for 1 hour.

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Pork

Set a rack in the upper third of the oven and preheat the oven to 40

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Oven

In a medium ovenproof skillet, heat the remaining oil. Season the pork with salt and pepper and add to the skillet, fat side down. Cook over moderately high heat until richly browned, 4 minutes. Brown the pork on the remaining sides, then turn it fat side up.

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Salt And Pepper

Pork

Cooking Oil

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Frying Pan

Add the orange juice, stock, wine, peppercorns and herb sprigs and bring to a boil.

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Orange Juice

Peppercorns

Stock

Wine

Transfer the skillet to the upper shelf of the oven and roast the pork for about 35 minutes, until an instant-read thermometer inserted in the center registers 14

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Pork

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Kitchen Thermometer

Frying Pan

Oven

Transfer the pork to a carving board.

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Pork

Strain the cooking liquid into a saucepan and boil until reduced to 1/2 cup, 15 minutes. Season the sauce with salt and pepper and stir in the chopped parsley. Carve the pork and serve with the orange sauce.

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Salt And Pepper

Parsley