Thursday, November 5, 2015

Baked Spicy Orange Pork Loin Roast

Pumpkin spice, apple pie spice, cinnamon spice - fall seems to be all about the "spices".  Today, I have a recipe for you that has a citrusy hint with a kick of some actual spice!

Although you may think of sipping on a tall, refreshing glass of orange juice in the summer, oranges are actually considered winter fruits since they are harvested during the fall and winter months.  High in Vitamin C, oranges will boost your immune system, helping to keep you healthy during the formidable flu season that falls along with autumn.  Along with the spicy ingredients, this recipe will help keep your body strong and healthy.

Sometimes, people are afraid that lean cuts of meat will turn out dry and flavorless, but this baked pork loin roast recipe combines the robust flavors of oranges, hot peppers, garlic, and onions that soak into the meat while baking.  A touch of fresh blended orange juice also helps keep the roast tender.  Not only will you have another easy, delicious recipe under your belt, but you will also have another "spice" to add to your autumn palate! 

Here is my recipe for Spicy Orange Pork Loin Roast:

What You'll Need:
  • 2 lb. pork loin roast
  • 2 small yellow onions, sliced
  • 3 garlic cloves, quartered
  • 1/2 spicy chili pepper (or another hot pepper of your choice), sliced thinly
  • 1 orange - 1/2 sliced with peel on, 1/2 peeled
  • 2 stalks of green onion, quartered
  • 2 tbsp. water
  • Spices to taste: salt, garlic powder, onion powder, chili powder, paprika
  • Small blender/juicer
  • Roasting pan with lid
  • Measuring spoon

What You'll Do:
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In your blender, blend the peeled orange half along with 2 tbsp. of water until the orange juice and pulp is well blended.  Set the juice aside. 
  3. On the bottom of the roasting pan, spread out the onion slices, garlic slices, and chili pepper slices so that each corner of the pan has about the same amount of each vegetable.  
  4. Generously coat all sides of the pork roast with salt and garlic powder.  Be sure to create a thin layer of these two spices all around the meat.  You can "rub" these spices in to make sure that the layer is even.    
  5. Lightly sprinkle the roast with onion powder, chili powder, and paprika on all sides.  The sprinkling of these spices should not be as heavy as the amount of salt and garlic powder used.  Adjust the amount of chili powder depending on how spicy you like your foods.  After the pork roast is coated with all of these spices, place the roast on top of the vegetables in the roasting pan.
  6. Pour the orange juice all over the pork roast.  This "juice" will be pulpier and will not look super pretty, but the pulp will add more flavor and the roast will absorb the juices.  Spread the green onion slices all around the roast, being sure to put some on top of it.  Finish decorating the roast by placing the orange slices on top, and then cover the pan with the lid.
  7. Place the pan into the oven.  Depending on the size of your pork roast, you should bake the roast for about 25 minutes per pound, or until it is no longer pink in the center.  If you have a thermometer, the internal temperature of the pork roast should read 145 degrees.  Since I used a 2 lb. pork roast, I had it in the oven for about an hour.  
  8. Once the pork roast is done baking, turn the oven off and let it rest for about 15 minutes, keeping the pan covered.
  9. After 15 minutes of rest, slice the pork loin and serve with rice and steamed vegetables for a zesty, cozy dinner!

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