Tender, flavorful, and incredibly easy to prepare on the stovetop, Orange Pork Loin Roast is an irresistible main course perfect for special lunches.
Orange Pork Loin Roast is one of those main courses that makes everyone agree: fragrant, tender, and surprisingly simple to prepare. In this version cooked entirely on the stovetop, the meat stays juicy from the first to the last bite. It’s the perfect dish when you want to present something special without overcomplicating things, ideal for a Sunday lunch or holidays when you’re looking for recipes that make an impact at the first taste.
The flavor base is a light sauté that welcomes the loin and accompanies it in slow cooking, while the orange juice — along with the zest, which adds a more aromatic touch — creates a glossy and fragrant sauce that envelops the meat.
The result is a tender roast that slices effortlessly and goes perfectly with simple sides: potatoes, roasted vegetables, or even creamy mashed potatoes. It’s a homey recipe with a citrus twist that keeps it current. If you’re looking for an easy, aromatic main course full of character, this Orange Pork Loin Roast is exactly what you need.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have any other doubts or curiosities, write a comment or use the appropriate contact form you find at the end of the page.
Other recipes you might like:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 356.74 (Kcal)
- Carbohydrates 10.52 (g) of which sugars 9.58 (g)
- Proteins 45.70 (g)
- Fat 13.47 (g) of which saturated 5.38 (g)of which unsaturated 5.49 (g)
- Fibers 0.92 (g)
- Sodium 217.03 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Orange Pork Loin
- 1.76 lbs pork loin
- 1.7 cups orange juice
- 1 tbsp orange zest
- 1 clove garlic
- 5.3 oz vegetable mix for sauté
- 1 tbsp butter
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- Citrus Juicer
- Garlic Press
- Bowl
- Grater
- Pan
Recipe for Orange Pork Loin: Recipe for Special Lunches
Start preparing the orange pork loin by making the seasoning.
Place the orange zest and a crushed garlic clove in a bowl.
Continue with the orange juice, extra virgin olive oil, salt, and black pepper.
Mix quickly with a spoon or whisk.
Immerse the meat in the seasoning and let it marinate for at least 3 hours.
Remember to turn it occasionally.
Place two tablespoons of extra virgin olive oil and a tablespoon of butter in a deep pan or skillet.
When they are hot, add the meat and sear well on all sides, it will take about 10 minutes.
Remove the meat from the pan and add the vegetable mix for the sauté: cook for two or three minutes.
Put the meat back in and pour all the seasoning, then seal everything with the lid.
Cook the orange pork loin for about 2 hours (if you have a kitchen thermometer, check that the core temperature reaches 145°F to 149°F) basting it occasionally.
Let it cool briefly then slice and serve.
Pork Loin Roast with Orange: Recipe for Special Lunches
The most surprising thing about this orange pork loin is how few ingredients create such a pleasant balance between tenderness and scent. The sauce that forms during cooking becomes almost a natural glaze, perfect for accompanying each slice. A simple yet elegant main course, perfect for warming the atmosphere with its aromas.
Also try the Pork Loin with Leeks and Blueberries in Slow Cooker
FAQ (Frequently Asked Questions)
How do I get a tender and not dry pork loin?
Cook the meat over low heat and keep it always well basted with orange juice. Avoid turning up the heat too high: slow cooking is the secret to tenderness.
Can I prepare it in advance?
Yes. You can cook it in the morning for the evening or even the day before. Store it with all its cooking broth and reheat it gently on the stove with a lid.
What cut of meat can I use instead of loin?
You can replace it with boneless pork loin or pork chop, keeping the same cooking method.
How long does the orange pork loin last in the fridge?
It keeps for 2–3 days in an airtight container, always with its sauce to keep it tender.
Can I freeze it?
Yes, either whole or already sliced. The advice is to add a bit of sauce before placing it in the freezer to preserve its tenderness.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
[contact-form-7 id=”d8b7d03″ title=”Contact Me”]
