Italian Orange Roast

Ingredients

• 2 pounds (900g) pork loin 2 pounds (900g) pork loin
• 1 cup (240ml) freshly squeezed orange juice 1 cup (240ml) freshly squeezed orange juice
• Zest of 1 orange Zest of 1 orange
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 40g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C).
2. 2.
   In a bowl, combine the orange juice, orange zest, minced garlic, honey, rosemary, thyme, salt, and pepper.
3. 3.
   Place the pork loin in a large ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.
4. 4.
   Remove the pork loin from the marinade and place it in a roasting pan. Reserve the marinade for basting.
5. 5.
   Roast the pork loin in the preheated oven for about 1 hour, or until the internal temperature reaches 145°F (63°C).
6. 6.
   While roasting, baste the pork loin with the reserved marinade every 15 minutes to keep it moist and flavorful.
7. 7.
   Once cooked, remove the pork loin from the oven and let it rest for 10 minutes before slicing.
8. 8.
   Serve the Italian Orange Roast sliced, drizzled with the pan juices, and garnished with fresh herbs.

Treat your ingredients with care...

• Orange — Choose ripe oranges with a vibrant color and a fragrant aroma for the best flavor. Use organic oranges if possible, as they tend to have a more intense citrus taste.

Tips & Tricks

• For an extra burst of citrus flavor, add a squeeze of fresh orange juice over the sliced roast before serving.
• If you prefer a sweeter taste, you can increase the amount of honey in the marinade.
• Make sure to let the roast rest before slicing to allow the juices to redistribute and ensure a moist and tender result.
• Serve the Italian Orange Roast with roasted vegetables or a side of creamy mashed potatoes for a complete meal.
• Leftovers can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Serve the Italian Orange Roast as the centerpiece of a hearty Italian dinner. Slice the roast and arrange it on a platter, drizzling the pan juices over the top. Garnish with fresh herbs such as rosemary and thyme for an elegant touch.

Presentation advice

To enhance the visual appeal, place the sliced roast on a bed of vibrant green arugula leaves. The contrasting colors will make the dish even more enticing. Serve with a side of roasted vegetables and garnish with orange slices for an extra pop of color.