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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

Alejandro Ruíz Olmedo
October 2009

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Credit: © Maura McEvoy

Recipe Summary

active:
20 mins
total:
2 hrs 15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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