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Orange Roast Loin of Pork

Andrew Chase
Orange rind, garlic, herbs and spices pique the mild flavour of roast pork. Make sure your roast has a thin layer of fat covering the top.


  • 4 cloves garlic, each cut in 6 slivers
  • 2 tsp  (10 mL)  crumbled  dried oregano
  • 3 lb  (1.5 kg)  boneless centre cut pork loin
  • 12 whole cloves
  • 1  onion, sliced
  • 2 bay leaves
  • 3 1- x 2-inch (2.5 x 5 cm) strips orange rind
  • 1/2 cup  (125 mL)  orange juice
  • 1/2 cup  white wine
  • 1  tbsp  (15 mL)  white wine vinegar
  • 1-1/4 tsp  (6 mL)  salt
  • 1/2 tsp  (2 mL)  black pepper
  • 1/2 tsp  (2 mL)  ground cumin
  • 2 tbsp  (30 mL)  olive oil
  • 1/2 cup  (125 mL)  pork or chicken stock
  • 1  tbsp  (5 mL)  cornstarch
  • Blood orange or other orange, sliced (optional)


Dip garlic slivers into oregano to coat; with tip of knife pierce 24 thin slits all over pork and insert garlic. Stud top of pork with cloves. Place onion, bay leaves, orange rind and juice, wine, vinegar and remaining oregano on bottom of small roasting pan; top with pork and sprinkle with salt, pepper, cumin and oil.

Roast in 425F/220C oven for 30 minutes; reduce heat to 350F/180C and continue roasting, basting often with pan juices, until thermometer inserted in centre of pork registers 150F/65C, about 1 hour. Transfer roast to cutting board; keep warm and let stand for 5 to 10 minutes.

Discarding solids, strain pan juices into saucepan; skim off fat. Add stock and bring to boil. Stir just enough water into cornstarch to make thin paste; stir into sauce and simmer for 1 minute. Slice roast and transfer to serving platter; if desired, garnish with orange slices. Serve sauce on side.

Makes 8 servings.

If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.