Imagine a dish that transforms an ordinary pork loin into a culinary masterpiece bursting with vibrant orange and earthy cumin flavors. This Middle Eastern-inspired recipe is not just a meal, but a sensory journey that will transport you to exotic spice markets with every single bite. Whether you're looking to impress dinner guests or treat yourself to a gourmet experience, this Orange and Cumin Pork Loin promises to elevate your home cooking game and leave everyone craving more.
Prep Time: 10 mins
Cook Time: 1 hrs 15 mins
Total Time: 1 hrs 25 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 2 lb pork loin
- 1/4 cup orange juice
- 1 tablespoon ground cumin
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Remove the pork loin from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 375°F (190°C), positioning the rack in the center of the oven.
- In a small mixing bowl, combine orange juice, ground cumin, minced garlic, olive oil, salt, and pepper to create a marinade.
- Pat the pork loin dry with paper towels to remove excess moisture, which helps achieve a better sear and crust.
- Generously rub the marinade all over the pork loin, ensuring complete and even coverage.
- Heat a large oven-safe skillet over medium-high heat and sear the pork loin on all sides until golden brown, approximately 2-3 minutes per side.
- Transfer the skillet with the pork loin directly into the preheated oven.
- Roast the pork loin for approximately 60-75 minutes, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
- Remove the pork loin from the oven and let it rest for 10-15 minutes, which allows the juices to redistribute and ensures a moist result.
- Slice the pork loin against the grain into thin, even slices and serve immediately.
Tips
- Temperature is Key: Always let your pork loin rest at room temperature before cooking to ensure even heat distribution.
- Pat Dry for Perfect Searing: Remove moisture from the meat's surface to achieve a beautiful golden-brown crust.
- Use a Meat Thermometer: Don't guess! 145°F is the perfect internal temperature for a juicy, safe-to-eat pork loin.
- Marinating Magic: Allow the spices to penetrate the meat by rubbing the marinade generously and evenly.
- Resting Matters: Let the pork loin rest after cooking to redistribute juices and maintain maximum tenderness.
- Slice Against the Grain: This technique ensures each slice is tender and easy to cut.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 3g
Protein: 35g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 95mg
