Portuguese Orange Marinated Roast Pork Loin – Lombo de Porco com Laranja
June 26, 2016
"This is a recipe I found on portuguesedinerdotcom/tiamaria/. It states that this is a blog site for the Portuguese foodie. Her recipe called for an 8 lb roast, which is huge and would serve at least 16 to 32 people, so I cut it down to a 4 lb roast. The times don't include the 2 hour to overnight marinade time."
- FOR MARINADE
- Serving Size: 1 (273.4 g)
- Calories 526.9
- Total Fat - 26.7 g
- Saturated Fat - 8.9 g
- Cholesterol - 185.1 mg
- Sodium - 446.6 mg
- Total Carbohydrate - 6.7 g
- Dietary Fiber - 0.6 g
- Sugars - 0.9 g
- Protein - 60.9 g
- Calcium - 31.6 mg
- Iron - 1.9 mg
- Vitamin C - 1.3 mg
- Thiamin - 1.3 mg
2 hours or day before: Make marinade: Zest 1/2 of an orange and squeeze out juice. Place in a small bowl and add the remaining ingredients. Mix well. Save the other 1/2 of an orange for later.
Place the onions evenly in a deep baking pan. Place the pork over the onions and pour over the marinade. Top with the orange slices.
Let marinade at least 2 hours or overnight in refrigerator.
When ready to cook, preheat oven to 350 degrees F. Remove the pork from the refrigerator at least 20 minutes before cooking.
Cook for about 1 hour, then coat pork with the pan drippings. Cook for about 15-20 minutes longer. Check temperature with meat thermometer which should read about 145-160 degrees F before removing from oven, depending on your level of temperature choice.
Let sit for 10 minutes before slicing. Reserve the drippings and place the sliced pork back into the pan with the drippings. Serve the onions and sauce over the pork.
Note: Every oven cooks at different temperatures. Adjust your cooking time accordingly. You could also cook this roast in a pan on the grill, using the indirect cooking method to add some additional flavor to the pork from the grill
Tips & Variations
No special items needed.