- 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.