Pork loin with orange

Name: Pork loin with orange
Prep time: 20 min
Cook time: 190 min
Total time: 210 min
Yield: 4
Ingredients: Arista 2.2 lbs; Orange juice 1.9 cups; Orange peel 0.4 oz; Extra virgin olive oil 3 ½ tbsp; Butter 3 ½ tbsp; Dry white wine 1.75 oz; Bay leaves 2 leaves; Rosemary 2 sprigs; Thyme 1 tsp; Ground black pepper 4.3 tsp; Fine salt to taste

it fr de es br

607

Calories per serving

Gluten Free

Energy Kcal 607
Carbohydrates g 11.8
of which sugars g 11.8
Protein g 52.9
Fats g 37.6
of which saturated fat g 11.03
Fiber g 1.3
Cholesterol mg 220
Sodium mg 652

Difficulty: Average
Prep time: 20 min
Cook time: 3 h 10 min
Serving: 4
Cost: Average
Note . + marinating time in the refrigerator (at least 3 h)

PRESENTATION

Recipe by
Pasquale Schiavone

Roasted pork loin with orange is such a delightful dish from Central Italy, perfect for those laid-back Sunday family gatherings. This pork loin orange recipe is loved for its tender texture and that sweet burst of citrus in every bite. And you know what? People in Tuscany and Umbria have really nailed it. They've got the art of cooking the meat on the stovetop down—letting the pan juices create a super rich sauce. The result? Slices of orange-glazed pork loin that soak up all those amazing flavors, making each piece juicy yet not too heavy. Many families have their own spins on it—some roast it in the oven, others simmer it in milk, or maybe even add a touch of tomato jam for a twist. Whatever the method, it’s all about creating something moist, savory, and perfect for gathering around the table.

When this roasted pork loin with orange hits the menu, friends and family often arrive early, pulled in by the aroma of citrus mingling with rosemary and garlic. Some regions love a pork tenderloin orange sauce that’s smooth and glossy, while others lean toward a rustic orange marinade that gets deep into the meat. Either way, you end up with a dish that’s both golden and slightly crispy around the edges. Pretty simple, right? It captures the feeling of Italian countryside kitchens—citrus pork recipes always bring a festive vibe. And look, this isn’t just a quick dinner; it’s a meal that makes you slow down, gather together, and enjoy something really, really special. Whether you serve it as an orange rosemary pork loin or keep it simple with a touch of orange glaze, you get a dish that’s comforting and perfect for sharing with loved ones. With each bite, you’re reminded why Italian cooking is celebrated for bringing people together and creating memories that last a lifetime. For real.

How to prepare Pork loin with orange

To prepare the orange pork loin, first obtain the zest and juice from about 1 kg of oranges: you will need 10 g of zest and 450 g of juice. Prepare the marinade: place the rosemary, thyme, bay leaves, peppercorns, and 2 tablespoons of oil (taken from the total amount) in a bowl, then add the grated orange zest 1 and half of the squeezed juice 2. Add the meat to the bowl, cover with plastic wrap, and marinate in the refrigerator for at least 3 hours 3. Every 30 minutes, turn the meat in the bowl to ensure that all sides are in contact with the marinade.

After this time, remove the meat from the marinade and set the liquid aside. If necessary, tie the pork loin with string to give it a regular shape 4. In a large skillet, melt the butter in the remaining oil over low heat, then add the meat, raise the heat, and sear it on all sides for a total of about 10 minutes 5 6.

After searing all sides, deglaze with white wine 7 and let it evaporate completely, then pour in the remaining orange juice 8 and the reserved marinade 9.

Cover with a lid and cook for 3 hours on medium-low heat 10, turning the meat occasionally and basting it with the cooking juices 11. At the end of the cooking time, adjust the salt. When ready to serve, slice the orange pork loin and drizzle it with the cooking juices 12!