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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.