Tuesday, December 14, 2010

Orange and Cumin Pork Loin - absolutely fabulous!

Orange and Cumin Pork Loin (click for the recipe), from the December 2010 issue of Everyday Food, is simply fabulous.
   It’s absolutely delicious, easy to make and family-friendly.
   The dish, a creation of chef Emeril Lagasse, tastes citrusy and just a tiny bit spicy, thanks to the cumin.
   Make sure you serve the pan juices with the pork loin, so people can pour the juices over the loin just as they would gravy on potatoes.
   As we always do, my husband and I substituted parsley for the cilantro, and if you’re serving this to a family, you’ll want to do the same.
   I took the time to get a tied boneless pork loin at the butcher I frequent.
   The recipe I linked to above is on grouprecipes.com, but it is exactly the same one I used from Everyday Food.
   A three-pound boneless pork loin, tied at two-inch intervals with kitchen string, is rubbed with olive oil and seasoned with cumin, salt and pepper.
   In a large skillet, the pork is browned, and is then transferred to a baking dish.
   The recipe says to make sure the pork fits snugly in the dish. This is a good instruction – using a baking dish that is too big will send the orange juice topping out thinly and far away from the loin, possibly contributing to lost flavor. The loin needs to be basted frequently too, and a baking dish that’s too big will make this task a pain.
   Orange juice, white-wine vinegar and marmalade are whisked together. The recipe says to use a small bowl for this, but I whisked everything together in a glass measuring cup to make easier work of the next step: Drizzling the orange juice mixture over the pork.
   The pork is roasted at 400 F for 45 to 50 minutes (the Everyday Food recipe says to use an instant-read thermometer, stick it in the thickest part of the pork, and make sure it reads 140 F). Frequent basting is required; my husband did it about every seven minutes.
   The pork is taken out of the oven, sprinkled with parsley, and let to rest for 10 minutes.
   After slicing, the pork is served. Put the pan juices into a glass measuring cup or gravy bowl so people can drizzle it on top of the juicy, tasty slices.

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