Are you ready to elevate your dinner game with a dish that’s as impressive as it is delicious? This Herb and Orange Marinated Pork Loin Roast is not just a meal; it's a culinary experience that will tantalize your taste buds and leave your guests begging for the recipe. Imagine succulent pork infused with the vibrant flavors of fresh herbs and zesty orange, all coming together to create a symphony of taste that’s perfect for any occasion. Whether it’s a family gathering or a cozy dinner for two, this roast promises to steal the show. Dive into this recipe and discover how easy it is to create a masterpiece that will have everyone asking, “What’s your secret?”
Ingredients
- 1 (3-4 lb) pork loin
- 1/4 cup olive oil
- 1/4 cup orange juice
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 4 cloves garlic, minced
- Salt and pepper to taste
Instructions
- In a medium mixing bowl, combine olive oil, fresh orange juice, chopped rosemary, chopped thyme, minced garlic, salt, and black pepper to create the marinade.
- Place the pork loin in a large resealable plastic bag or non-reactive container and pour the marinade over the meat, ensuring it is completely coated. Seal and refrigerate for at least 2-4 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Remove the pork loin from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- Preheat the oven to 375°F (190°C). Remove the pork from the marinade, reserving the liquid for basting. Pat the meat dry with paper towels to ensure proper browning.
- Place the pork loin in a roasting pan or large oven-safe skillet, fat side up. Season additional salt and pepper on the exterior if desired.
- Roast the pork in the preheated oven, basting every 20-25 minutes with the reserved marinade to keep the meat moist and flavorful.
- Cook until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer, which typically takes about 1 hour and 15-30 minutes depending on the exact size of the roast.
- Once cooked, remove the pork from the oven and tent with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute, which ensures a more tender and juicy roast.
- Slice the pork loin against the grain into 1/2-inch thick pieces and serve immediately, garnishing with fresh herbs if desired.
Tips
- Marinate for Maximum Flavor: For the best results, marinate the pork loin overnight. This allows the flavors to deeply penetrate the meat, resulting in a more flavorful roast.
- Bring to Room Temperature: Don’t forget to take the pork loin out of the refrigerator 30 minutes before cooking. Allowing it to come to room temperature ensures even cooking throughout.
- Baste for Juiciness: Basting the pork every 20-25 minutes with the reserved marinade keeps it moist and enhances the flavor. This step is key to achieving that melt-in-your-mouth texture.
- Use a Meat Thermometer: To ensure your pork is perfectly cooked, use a meat thermometer. Aim for an internal temperature of 145°F (63°C) for juicy, tender meat.
- Rest Before Slicing: After cooking, let the pork rest for 10-15 minutes under aluminum foil. This allows the juices to redistribute, making each slice tender and juicy.
- Garnish for Presentation: For an extra touch, garnish your sliced pork loin with fresh herbs before serving. It adds a pop of color and enhances the dish's visual appeal.
Nutrition Facts
Calories: 410kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 7g
Cholesterol: 100mg
