Yield: 1 Servings
|1 tablespoon||Orange zest; grated|
|1½ teaspoon||Dried oregano|
|6||Whole black peppercorns|
|1 cup||Orange juice|
|2 pounds||Boneless center pork loin roast|
|¼ cup||Fresh lemon juice|
Prep: 10 min, Marinate: 1:00, Cook: 1:50.
Combine first 5 ingredients in a food processor or blender and blend until finely chopped. Add half the orange juice and process. Pierce pork all over with a sharp knife or fork. Place pork roast in a large Dutch oven or flameproof casserole dish.
Rub garlic mixture over. Cover and marinate in refrigerator 1 hour. Preheat oven to 325øF. Pour remaining orange and lemon juice around pork. Cover Dutch oven, place in oven and roast 20 minutes per pound, basting occasionally. Transfer pork to a large baking pan. Set Dutch oven aside, reserving pan juices. Increase oven temperature to 400øF. Roast pork about 30 minutes, uncovered, until brown and thermometer inserted into center registers 160øF. Remove from oven, tent loosely with foil and let stand 10 minutes. Place Dutch oven with pan juices over medium high heat and bring to a boil. Simmer 5-7 minutes until liquid is reduced by about one half.
Slice pork roast across the grain and serve immediately with sauce.
This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.
Posted to recipelu-digest Volume 01 Number 632 by molony <molony@...> on Jan 29, 1998