Our citrus-flavoured marinade makes this roast incredibly tender and provides a superb base for the sauce. To bump up the taste, add more juice before boiling down the sauce to concentrate the flavour.
Cumin-crusted pork loin roast with brandied orange sauce
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- 2 cups orange juice
- 1/4 cup olive oil
- 1 tbsp cumin
- 1 tsp salt
- 1.75 to 2 kg rack of pork , 6 to 8 ribs
- 1 tsp cumin
- 1 cup orange juice
- 1/4 cup brandy
- 2 garlic cloves
- 1/4 cup finely chopped fresh parsley , or coriander
- Pour 2 cups (250 mL) orange juice and olive oil into a large plastic bag, then sprinkle in cumin and salt. If pork is tied with butcher’s string, remove and discard. Using the tip of a knife, make shallow slits all over pork. Place pork in bag with marinade. Push meat down into marinade, then squeeze out as much air as you can. Seal tightly with an elastic band as close to meat as possible. Place bag in a bowl. Refrigerate at least 8 hours, preferably overnight.
- Preheat oven to 375F (190C). Line a large, shallow-sided roasting pan or baking dish with foil. Remove pork from bag, but do not discard marinade. Place pork, bone side down, on prepared pan. Sprinkle evenly with cumin seeds. Roast, uncovered, in centre of preheated oven until an instant-read thermometer inserted into centre of roast reaches 155F (70C), about 1 1/2 hours. When done, remove roast to a cutting board and let stand 5 minutes before slicing.
- While meat is roasting, pour marinade into a large, wide frying pan set over high heat. For sauce, stir in 1 cup (250 mL) orange juice, brandy and garlic. Boil, stirring often, until sauce is thickened and reduced by half, about 15 minutes. Just before serving, stir in parsley. Slice pork into chops and serve drizzled with sauce.
Nutrition (per serving)
- 37 g,
- 14 g,
- 21 g,
- 1 g,
- 473 mg.