Orange Pork Loin

Succulent orange pork loin slices drizzled with a zesty citrus sauce, served on a white platter – perfect for holiday gatherings.

Jani

Hi, I'm Janice! I'm a chef, food photographer, and DIY enthusiast. On this blog, I share reliable, budget-friendly recipes that anyone can make, regardless of their cooking experience. Alongside these delicious dishes, I also offer a peek into my DIY projects, showing you how I’m transforming my home one step at a time. Whether you're here to cook up something tasty or get inspired to tackle a home improvement project, you'll find something to enjoy!

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Perfect for the holidays, this orange pork loin combines tangy citrus, a hint of sweetness, and savory spices for a well-balanced, satisfying dish.

When I was about 11 years old, I had already developed a strong passion for cooking. My grandmother, would often assign me small tasks in the kitchen. That year, as Christmas approached, I was given what felt like a huge responsibility — preparing the marinade for the pork loin. My grandmother left for some last-minute shopping, and I, eager to prove myself, decided to take matters into my own hands.

In my youthful enthusiasm (and ignorance), I thought I could make the pork better by trimming off all the fat. I grabbed the sharpest knife I could find and meticulously removed every bit of it. In my mind, a lean cut would make the pork more refined, right? Satisfied with my trimming skills, I whipped up a simple marinade, just as my grandmother had instructed, and proudly waited for her to return.

When she came back and saw the fatless pork loin, I could see the horror in her eyes. She explained—patiently, of course—that fat is essential for keeping the meat juicy and flavorful during the cooking process. I had unknowingly set us up for a dry, tough dinner. We tried to salvage what we could, but it was a lesson I never forgot. Now, whenever I cook pork, I always think back to that day, knowing just how important it is to leave some of that fat on for a perfect roast.

If only I had a Crock-Pot back then! But as with many kitchen mishaps, it’s all part of the learning process. Today, I’m sharing a foolproof orange pork loin recipe—one that’s simple, flavorful, and guarantees juicy results every time.

If you like recipes with pork you can also try the Italian wedding soup.

What are the necessary ingredients to make Orange Pork Loin?

The ingredients for this recipe are straightforward and easy to find, making it even more appealing for home cooks of all levels. Here’s what you’ll need:

  • Pork: I like using a deboned pork rib roast, commonly known as pork chop. I get it as a whole piece from the butcher, but a leg cut works just as well.
  • For the Marinade: Salt, pepper, dried oregano, dried thyme, mashed garlic (at least 5 cloves for a large pork cut), Worcestershire sauce, grated ginger, rosemary sprigs, sugar, and one whole orange for both zest and juice.
  • For the Gravy: Fresh orange juice, fresh orange slices, orange zest, salt, cornstarch, and the strained pan juices from the roast.
Everything you need for a flavorful orange pork loin – fresh citrus, spices, herbs, and pork, ready to come together in a delicious, slow-cooked dish.

Why should you try this recipe?

  • Juicy and Flavorful: This recipe guarantees a juicy, flavorful pork loin every time. Cooking the pork low and slow allows it to soak up all the marinade’s vibrant citrusy and herbaceous flavors.
  • Easy to Prepare: Despite how impressive this dish looks and tastes, it’s incredibly easy to prepare. After marinating, the pork requires minimal hands-on time. You can have it in the oven within 10 minutes and let it cook while you tend to other tasks.
  • Perfect for Special Occasions: Orange pork loin looks stunning on a holiday table, whether for Thanksgiving, Christmas, or any family gathering. The vibrant orange slices on top of the golden pork roast make for a beautiful presentation.
  • Versatile: Whether you serve it with mashed potatoes, a fresh salad, or even roasted vegetables, the sweet and savory flavors of the pork complement a variety of sides.

How to make Orange Pork Loin?

Making orange pork loin is easier than you might think. Here’s a step-by-step guide to ensure you get perfect results every time.

Marinate the Pork:

  • In a small bowl, combine salt, pepper, oregano, thyme, garlic, Worcestershire sauce, sugar, grated ginger, and rosemary. Mix well.
  • Rub the marinade all over the pork, making sure it’s evenly coated. Squeeze the juice of one orange over the pork and refrigerate it for several hours, preferably overnight for maximum flavor.

Roast the Pork:

  • Preheat your oven to a low temperature (around 300°F / 150°C). Transfer the marinated pork to a baking dish, covering it with aluminum foil to lock in moisture.
  • Roast for about 2 hours, then remove the foil and add fresh orange slices on top. Continue roasting for another 30 minutes to allow the pork to brown and the oranges to caramelize.

Make the Gravy:

  • Once the pork is done, transfer it to a serving platter and strain the juices from the baking dish into a small saucepan. Add more orange juice, zest, ginger, and cornstarch (dissolved in water), cooking it over medium heat until the gravy thickens. Drizzle it over the pork before serving.

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Variations and Substitutions

This recipe is wonderfully adaptable, allowing you to swap ingredients and still achieve fantastic results. Here are some variations:

  1. Cuts of Pork: You can use different pork cuts, such as tenderloin or boneless leg, depending on availability.
  2. Mandarin Twist: For a slightly sweeter and more delicate citrus flavor, try using mandarins instead of oranges or mix the two for added complexity.
  3. Soy Sauce Addition: A splash of soy sauce adds a savory depth to the marinade that pairs well with the orange’s acidity.
  4. Crockpot Option: For even more tender pork, you can easily adapt this recipe for a crockpot. Cook the marinated pork on low for 6-8 hours, and it’ll be melt-in-your-mouth tender by dinnertime.

Tips and Tricks

  1. Keep the Fat: Don’t make my 11-year-old mistake! A little bit of fat on your pork loin ensures it stays juicy during roasting.
  2. Marinate for Maximum Flavor: While a two-hour marinade works fine, leaving the pork in the fridge overnight allows the flavors to deeply penetrate the meat. Trust me—it’s worth the extra time.
  3. Flip and Rotate: While marinating, flip the pork every couple of hours. This ensures that every inch of the meat gets evenly flavored.
  4. Low and Slow: The secret to tender pork is roasting it at a low temperature for an extended period. This slow roasting process helps the meat absorb the juices and stay moist.
  5. Gravy Consistency: If your gravy is too thin, add a bit more cornstarch (diluted in water) to thicken it up. Conversely, if it’s too thick, thin it out with more orange juice.
Succulent orange pork loin slices drizzled with a zesty citrus sauce, served on a white platter – perfect for holiday gatherings.
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Orange Pork Loin

A tender pork loin marinated in a zesty orange sauce, slow-roasted to perfection and finished with a citrus glaze for a flavorful, juicy holiday dish.
Course Lunch
Cuisine American
Palabra clave citrus marinade, citrus pork roast, easy pork roast, festive pork dish, holiday dinner ideas, holiday pork recipe, juicy pork roast, orange pork loin, slow-cooked pork
Prep Time 15 minutes
Cook Time 3 hours
Servings 8
Calories 280kcal

Ingredients

For the Pork:

  • 1 deboned pork rib roast also called pork chop, around 1.5 kg (3.3 lbs)

For the Marinade:

  • 1 tablespoon salt 15 g
  • 1 teaspoon ground black pepper 2 g
  • 1 tablespoon dried oregano 3 g
  • 1 tablespoon dried thyme 2 g
  • 5 cloves garlic mashed (15 g)
  • 2 tablespoons Worcestershire sauce 30 ml
  • 1 tablespoon grated fresh ginger 6 g
  • 2 sprigs fresh rosemary
  • 2 tablespoons sugar 25 g
  • 1 whole orange zested and juiced

For the Gravy:

  • 1 cup fresh orange juice 240 ml
  • Fresh orange slices for garnish
  • 1 teaspoon orange zest 3 g
  • 1/2 teaspoon salt 2 g
  • 1 tablespoon cornstarch 10 g, dissolved in 1/4 cup cold water (60 ml)
  • Pan juices from the roast strained

Instructions

Prepare the Pork and Marinade:

  • Start by rinsing the pork loin under cold water and pat it dry with paper towels. If you're using a deboned pork rib roast, you’ll have a single piece of meat similar to a large pork chop.
  • In a large mixing bowl, combine the salt, pepper, dried oregano, dried thyme, mashed garlic, Worcestershire sauce, grated ginger, rosemary sprigs, sugar, and the zest and juice of one whole orange. Stir well until the marinade ingredients are evenly mixed.
  • Place the pork in a large glass dish or resealable bag. Pour the marinade over the pork, ensuring it's fully coated on all sides. Cover with plastic wrap or seal the bag, and refrigerate for at least 4 hours, preferably overnight for the best flavor.

Roast the Pork:

  • Preheat your oven to 160°C (325°F).
  • Take the marinated pork out of the fridge and allow it to come to room temperature for about 30 minutes before cooking. Place the pork, along with the marinade, in a roasting pan.
  • Cover the pork with aluminum foil and place it in the preheated oven. Roast the pork for about 2 to 2.5 hours, or until the internal temperature reaches 68°C (155°F).
  • Remove the foil, add orange slices on top of the pork, and continue roasting uncovered for an additional 30 minutes to allow the meat to brown and the oranges to caramelize. The pork is ready when the internal temperature reaches 71°C (160°F).
  • Once cooked, transfer the pork to a serving dish and let it rest for 10-15 minutes before slicing.

Make the Gravy:

  • While the pork is resting, strain the pan juices into a small saucepan, discarding any solids.
  • Add the fresh orange juice, orange zest, and salt to the strained pan juices, and bring the mixture to a simmer over medium heat.
  • Dissolve 1 tablespoon of cornstarch in 1/4 cup of cold water, and slowly whisk it into the simmering sauce. Continue cooking until the gravy thickens to a smooth, glossy consistency (about 3-5 minutes).
  • Remove from heat and pour the gravy into a serving dish.

Serve the Pork:

  • Slice the pork into 1 cm (½ inch) thick slices and arrange them on a serving platter.
  • Drizzle the orange gravy over the pork slices, or serve it on the side for guests to pour over their portions.
  • Garnish with fresh orange slices and a sprinkle of orange zest for an extra burst of flavor.

Notes

  • Marinate the pork for at least 4 hours, but overnight will give you the most flavorful results.
  • For extra tenderness, turn the pork every couple of hours while it marinates to ensure it absorbs the marinade evenly.
  • When roasting, use a meat thermometer to avoid overcooking the pork. The internal temperature should reach 71°C (160°F) when fully cooked.

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