At Casa Oaxaca, chef Alejandro Ruíz Olmedo makes this recipe with suckling pigs; here he uses pork loin, roasting it in fresh orange juice steeped with herbs. When infused with pan drippings, the juice becomes the base for a tangy sauce.
Plus: F&W's Pork Cooking GuideMore Pork Recipes
3 tablespoons extra-virgin olive oil
2 garlic cloves, coarsely chopped
One 1 1/2-pound boneless pork loin
Salt and freshly ground pepper
1 cup fresh orange juice
1/2 cup chicken stock
1/2 cup dry white wine
5 black peppercorns
1 rosemary sprig
1 oregano sprig
1 parsley sprig, plus 2 tablespoons chopped parsley leaves
How to Make It
In a large bowl, combine 2 tablespoons of the oil with the garlic. Add the pork, turn to coat and let stand for 1 hour.
Set a rack in the upper third of the oven and preheat the oven to 400°. 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. Add the orange juice, stock, wine, peppercorns and herb sprigs and bring to a boil.
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 145°. Transfer the pork to a carving board.
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.
The citrusy sauce with this roasted pork loin makes a lively white the ideal partner.
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