Pork Roast L'Orange
Slow-roasted pork loin marinated overnight in orange juice, puréed apricots, cloves, and ginger. Studded with garlic slivers and served with glazed apple halves.
An overnight marinade of orange juice, puréed apricots, ground cloves, and ginger transforms a 4-pound boneless pork loin into something that smells like the holidays hit a French bistro. Garlic slivers tucked into slits throughout the roast infuse flavor deep into the meat as it braises low and slow.
Browning the roast hard over high heat before it goes in the oven is what builds the fond that enriches the braising liquid. Don’t skip this step, and don’t move the meat until it releases naturally from the pan.
The overnight marinade does real work here. The acid from the orange juice and apricots begins tenderizing the pork while the warm spices permeate the surface. Turn the roast a few times while it marinates so every side gets equal time in the liquid.
During the last 10 minutes, apple halves go into the roasting pan to soak up the pan juices and caramelize. They make a gorgeous, edible garnish alongside mandarin orange segments.
Chef Tips
- Insert a meat thermometer into the thickest part and pull the roast when it hits 170°F (75°C)
- Baste every 30 to 45 minutes for a glossy, lacquered exterior
- Let the roast rest 15 minutes before carving so the juices redistribute
- Strain the pan sauce through a fine sieve for a smooth, elegant finish
Variations
- Cranberry-orange: Replace the apricots with cranberry sauce for a tarter, holiday-ready twist
- Spiced rum glaze: Add 2 tablespoons dark rum to the marinade for deeper warmth
- Pork tenderloin shortcut: Use two 1-pound tenderloins and reduce roasting time to about 45 minutes
Ingredients
Directions
Cut eight ½-inch slits in pork roast and insert garlic slivers.
In a large bowl, combine orange juice, apricots, cloves and ginger.
Place pork roast in marinade.
Refrigerate overnight, turning occasionally.
Preheat oven to 325F(160C).
Remove roast from marinade and place in Dutch oven or heavy saucepan.
Reserve marinade.
Brown meat over high heat in oil. Season with salt and pepper, pour reserved marinade over roast.
Roast in oven for 2 to 3 hours or until meat thermometer inserted in thickest part registers 170F(75C).
Baste occasionally.
During last 10 minutes, brush apple halves with sauce and cook in roasting pan.
Garnish platter with glazed apple halves and mandarin orange segments.
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