Recipes Roasted Pork Loin with Orange-Herb Sauce 5.0 (2,764) 2 Reviews 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 Guide More Pork Recipes By Alejandro Ruíz Olmedo Updated on September 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Maura McEvoy Active Time: 20 mins Total Time: 2 hrs 15 mins Yield: 4 Ingredients 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 Directions 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. Suggested Pairing The citrusy sauce with this roasted pork loin makes a lively white the ideal partner. Rate it Print