Roast Pork Loin with Orange, Garlic & Rosemary

Ingredients

• 1.2 kg pork loin (whole), trimmed (about 2.6 lb)
• 4 garlic cloves, minced
• 4 oranges (zest and juice ≈ 300 ml / about 1 1/4 cups)
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons honey
• 1 tablespoon butter (unsalted preferred)
• 2 sprigs fresh rosemary
• 1/2 cup (120 ml) water (for the sauce)
• 1 teaspoon cornstarch (optional, for thickening)

Instructions

1. Preheat the oven to 200 °C (400 °F) and oil a small roasting pan with a drizzle of olive oil.
2. In a bowl combine the orange juice and zest, minced garlic, olive oil, honey, salt and black pepper until smooth.
3. Score shallow cuts across the surface of the loin and rub the orange mixture all over; place the rosemary sprigs on top and let marinate 20–30 minutes (or up to 2 hours in the refrigerator).
4. Heat a large skillet over high heat and sear the loin on all sides (2–3 minutes per side) to brown and form a crust.
5. Transfer the seared loin to the roasting pan, pour the remaining marinade over it, and roast at 200 °C (400 °F) for 20 minutes.
6. Reduce the oven temperature to 180 °C (350 °F) and roast for another 20–30 minutes, until the internal temperature reaches about 65–70 °C (150–158 °F) using a meat thermometer, or until juices run just slightly pink.
7. Remove the loin from the oven and let rest, tented with foil, for 10 minutes to redistribute the juices.
8. While the meat rests, place the roasting pan on the stovetop over medium heat, add the water and butter to the pan juices and zest, and reduce; if you want a thicker sauce, dissolve the cornstarch in 1 tablespoon cold water and stir in until the sauce thickens.
9. Slice the loin and spoon the orange-garlic sauce over the slices; serve garnished with orange slices and extra rosemary sprigs.

Tips

• Marinating longer (up to 12–24 hours) intensifies the flavor—keep it refrigerated while marinating.
• A good sear before roasting creates a browned exterior while keeping the inside juicy.
• Use a meat thermometer: 65–70 °C (150–158 °F) gives a medium-done loin; always let the meat rest before slicing.
• If you don’t have an oven, you can cook covered in a skillet over low heat for 25–30 minutes, turning occasionally.

Variations

• Replace the honey with 2 tablespoons brown sugar for a more caramelized finish.
• Add 1 teaspoon red pepper flakes to the marinade for a spicy kick.
• Use orange juice plus 1 tablespoon balsamic vinegar for a sauce with a touch more acidity.

FAQ