Cookstr.com

Roast Pork Loin

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Traditionally, a whole roast suckling pig is served for family gatherings on Nochebuena (Christmas Eve), but for today’s smaller families, a roast loin of pork prepared in the same traditional way is just as festive and a bit more manageable.

4 to 6 servings

Cooking Methodroasting

CostModerate

Moderate

Total Timea day or more

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationgluten-free, low carb, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealdinner, lunch

Moodfestive

Taste and Texturegarlicky, herby, meaty, savory

Ingredients

  • 1 (2½- to 3-pound) boneless center cut pork loin roast
  • 6 cloves garlic, peeled
  • 1 tablespoon salt
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon ground cumin
  • ¼ teaspoon freshly ground black pepper (optional)
  • ½ cup fresh bitter orange juice, or ¼ cup regular orange and 1.4 cup fresh lime juice
  • ½ to 1 cup dry sherry or dry white wine
  • 1 large onion, sliced into thick rings
  • 1 tablespoon butter (optional)

Instructions

Pierce the roast all over with the tip of sharp paring knife to a depth of about ½ inch to allow the seasonings to penetrate the meat.

Crush the garlic in a garlic press into a small mixing bowl. Add the salt, oregano, cumin, and pepper and mash together with fork to make a paste. Place the roast in a nonreactive baking dish. Rub the roast well with the paste and add the bitter orange juice and ½ cup sherry. Sprinkle the onion rings over the top. Cover with plastic wrap and marinate, refrigerated, for at least 4 hours or preferably overnight. Turn the roast once or twice while marinating.

When ready to roast, preheat the oven to 400°F. Remove the roast from the marinade and pat dry; reserve the marinade and onion. Place it in a Dutch oven or roasting pan just large enough to hold it comfortably. Roast for 20 minutes, then lower the oven temperature to 325°F. and add the marinade and onion. Continue to cook, basting every 15 minutes with the pan juices, until the pork reaches an internal temperature of 175°F., 40 to 50 minutes. If the pan juices begin to dry up, add up to ½ cup additional sherry and a little water, if needed. Remove the roast from the oven and let it rest, loosely covered with foil, for 10 to 15 minutes.

Meanwhile, add 1 cup water to the roasting pan and stir to loosen any browned bits. Bring to a boil on top of the stove and cook, stirring, until the juices have reduced to about ½ cup. Slice the pork thinly and serve it with the onion and pan sauce. For a richer pan sauce, swirl the butter into the juices just before serving.

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