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
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.
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Aggregate Rating value: 5
Review Count: 2765
Worst Rating: 0
Best Rating: 5
Author Name: Grandaddio
Review Body: This tasted great but, using the exact measurements, I could not get the sauce to reduce to anything resembling something other than soup. 45+ minutes. what do I need to do? flour? cornstarch?
Review Rating:
Date Published: 2018-01-18
