Tender Pork Loin with a Burst of Orange Flavor!

Experience the perfect balance of rich pork and sweet, citrusy orange in this delicious recipe! This Loin of Pork with Orange combines classic Italian flavors to create a mouthwatering dish that’s sure to impress. With a tender pork loin roast and a flavorful orange sauce, this recipe is perfect for a special occasion or a cozy night in. Serve with boiled potatoes and steamed green vegetables for a complete meal. Follow the easy step-by-step instructions to recreate this delicious dish at home!

Loin of Pork with Orange

Course Main Course
Cuisine Italian


  • 3 lb boneless pork loin roast rolled and tied
  • salt and freshly ground black pepper
  • 2 tablespoons light olive oil
  • 1 medium onion sliced
  • 2 medium carrots sliced
  • 1 cup chicken stock
  • 2 sweet oranges
  • 2 teaspoons cornstarch cornflour
  • 3 tablespoons dry sherry


  • Preheat oven to 350-375°F (180-190°C).
  • Season pork with salt and pepper. Pour oil into roasting pan, add pork and brush with oil. Place onion and carrots around pork and season with salt and pepper. Roast until cooked – juices should run clear when pierced with skewer – about 11/2 to 2 hours (time depends on thickness of pork). Add stock to pan after 20 minutes, and replenish with water during latter stage of cooking to keep vegetables moist. Turn pork during roasting to brown evenly.
  • Add 1 cup of water to boil in a sauce pan. When boiling, add julienne strips of rind from 1 orange. Cook for 3 minutes at medium heat. Remove the julienne strips of orange and keep them on the side for later use.
  • Add the slices from 2 oranges (segment) to the hot water and cook for 3 minutes at medium heat.
  • Drain them and keep the orange slices on the side for use later. Discard the water.
  • When pork is cooked, remove to serving platter, cover with foil and let stand in warm place. Skim excess fat from roasting pan contents and puree contents in blender, food mill or food processor. Pour into small pan and stir in combined cornstarch and sherry. Heat, stirring constantly, until slightly thickened and boiling gently. Add orange peel, segments, and heat gently 5 minutes.
  • To serve, carve pork into thin slices and spoon over orange sauce.


Keyword Orange, Orange Pork, Pork


Hi, I'm Magda! I was born in Romania and came to the US when I was 20. Along the way, I've traveled the world and studied cultures and their food. This channel is designed to teach you how easy it is to make delicious food in your own home with simple ingredients.

Leave a Reply

Your email address will not be published.

Recipe Rating