Pork loin with orange

Ingredients

• 1 kgpork loin
• 450 gorange juice
• 10 gorange zest
• 50 gextra-virgin olive oil
• 50 gbutter
• 50 gdry white wine
• 2 leavesbay leaves
• 2 sprigsrosemary
• 1 teaspoonthyme
• 10 gwhole black peppercorns
• to tastefine salt

Instructions

1. 1

   Marinate the pork

   Put the rosemary, thyme, bay leaves, peppercorns and 2 tablespoons of the total olive oil in a bowl. Add the orange zest and half of the juice, then add the pork. Cover the bowl and marinate in the fridge for at least 3 hours, turning the meat every 30 minutes so all sides sit in the marinade.

2. 2

   Brown the meat

   Lift the pork out of the marinade and set the liquid aside. Tie the loin with kitchen string if needed to give it an even shape. Melt the butter with the remaining oil in a large frying pan over a low heat, add the pork, then increase the heat and brown it on all sides for about 10 minutes in total.

3. 3

   Add the liquids

   Once the pork is browned all over, pour in the white wine to deglaze the pan and let it evaporate completely. Add the remaining orange juice and the reserved marinade.

4. 4

   Cook until tender

   Cover the pan and cook over a medium-low heat for 3 hours, turning the meat from time to time and spooning the cooking juices over it. Season with salt at the end. Slice the pork to serve and spoon the cooking juices over the slices.

What is pork loin with orange?

It is a pan-cooked pork roast served in a sauce made from orange juice, wine and the meat’s cooking juices. Citrus and herbs are a familiar pairing for pork in Italian cooking, and this version uses a long marinade followed by a slow, covered cook.

The marinade flavours the outside of the loin, while browning builds savouriness before the orange juice and reserved liquid go into the pan. The result is a roast with a fragrant sauce to spoon over each slice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 607 calories, 0g protein, 12g carbs, 38g fat.

The pork provides most of the protein, while the orange juice contributes carbohydrates. Olive oil and butter account for much of the fat; serve a moderate amount of sauce and add vegetables to round out the plate.

The orange and herb marinade

Orange: the recipe uses both juice and zest, so the marinade brings citrus aroma as well as liquid. Use the zest from the oranges before juicing them, and keep the juice divided as directed.

Herbs and pepper: rosemary, thyme, bay and whole peppercorns give the marinade its aromatic character. The reserved marinade is added to the pan later, so none of its flavour is left behind.

Marinating and shaping

Turning: rotate the loin every 30 minutes during its minimum 3-hour rest in the fridge. This helps expose each side to the marinade.

Shape: tie the loin with kitchen string if it is uneven or loose. A regular shape makes it easier to brown all sides evenly and slice the roast neatly.

Browning and deglazing

Browning: start the butter and remaining oil over a low heat, then raise the heat after adding the pork. Turn the loin to colour all sides, allowing about 10 minutes in total.

Wine: after browning, add the white wine and let it evaporate completely before adding the orange juice and marinade. This sequence lets the pan juices mingle with the sauce.

Slow cooking and texture

Covered cooking: keep the pan covered and maintain a medium-low heat for the stated 3 hours. Turn the loin occasionally and baste it with the liquid in the pan.

Doneness: the recipe describes cooking until the end of this time, but pan temperature and the shape of the loin can affect how it cooks. Check the centre with a food thermometer and follow local guidance for safely cooked pork.

Serving the roast

Slice the loin when ready to serve and spoon the cooking juices over the meat. A spoonful of sauce on each slice carries the orange and herb flavours through the dish.

Serve with potatoes, rice or bread to catch the sauce, alongside a green vegetable or a crisp salad for contrast.

Recipe notes & tips

• Zest the oranges before juicing them so the zest is easy to collect.
• Keep the pork covered in the fridge while it marinates.
• Turn the loin regularly during the marinade so each side is exposed to the liquid.
• Brown the meat on every side before adding the wine.
• Baste the pork with the pan juices as it cooks.
• Slice the roast across the grain for more tender-looking portions.

Variations

• Add garlic: include a crushed clove in the marinade for a savoury note.
• Use clementines: replace some of the orange juice with clementine juice for a sweeter citrus flavour.
• Try sage: swap the rosemary for sage for a different herbal aroma.
• Make it pepperier: add extra whole peppercorns to the marinade.
• Serve with greens: pair the slices with steamed green beans or broccoli.

Common mistakes to avoid

• Skipping the turns: the marinade may not reach every side evenly, so rotate the loin every 30 minutes.
• Crowding the pan: the pork can be harder to brown evenly, so use a pan wide enough to turn it comfortably.
• Adding the liquids too soon: brown the loin first, then let the wine evaporate before adding the orange juice and marinade.
• Cooking uncovered: the liquid can reduce too quickly, so keep the lid on during the long cook.
• Forgetting to baste: the surface can dry out, so spoon the cooking juices over the pork as it cooks.
• Slicing too thickly: thick slices can be awkward to serve, so cut the loin into even slices.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan with some of the sauce until hot throughout.

Frequently asked questions