Orange & Garlic Roast Pork Loin
I think I’m forgetting how to write a blog post. I’ve been away from my kitchen the past two weekends, approved first to New York for a wedding, seek then to St. Augustine for a relaxing weekend. I hadn’t even been to the grocery store in a month! Sacrilege.
In New York, I ate and ate – things like delicious Cambodian sandwiches from Num Pang and outstanding brussel sprouts and assorted goodies at Momofuku Ssam Bar. (Not to mention the warm cookies and milk at the Milk Bar next door – awesome on a plate!) In St. Augustine, we found the perfect gelato handmade daily by their gelato maker at Cafe del Hidalgo.
But as good as all that food was, I still missed my kitchen. And I’m pretty sure it missed me, too. So, what better way to kick off a week of cooking than with a pork loin roasted with orange and lime juices, garlic and onions? I seared the roast on all sides, then added the other goodies. After about an hour in the dutch oven, the onions and garlic caramelize with the juices and become a citusy, garlicky sauce that’s like pork’s best friend.
If anyone out there has a slow cooker, I think this is the perfect recipe for you. Just make sure to sear the meat before you slow cook to release the meaty goodness.
ps. You should stuff tacos with these. You just should!
Orange & Garlic Roast Pork Loin
2.5 lb. pork loin roast, trimmed of excess fat
1 tbsp. olive oil
1 tbsp. salt
1 tbsp. pepper
6 cloves garlic, minced
1 large red onion, thinly sliced
juice of 2 large navel oranges
juice of 2 limes
3/4 cup water
cilantro for garnish
Heat a large dutch oven over medium-high. When it’s hot, add the olive oil. Sprinkle the pork loin with salt and pepper on all sides, then place it in the pan, searing it for about 5 – 6 minutes on all sides to get a deep, golden brown crust.
Add the remaining ingredients, minus the cilantro, cover and reduce the heat to medium. Cook for 45 minutes to an hour, rotating every 10 minutes or so. It’s done when your meat thermometer reads 160° or the insides are a very pale pink.
Remove to a platter, cover with everything in the pan, sprinkle some cilantro leaves over it, and let stand for 5 minutes before slicing and serving.
Makes 8 servings.