Orange-Flavored Pork Roast
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INGREDIENTS 1 cup orange juice
Salt and freshly ground pepper, to taste
1 clove garlic, crushed
1/2 teaspoon dried rosemary
1 teaspoon finely grated orange peel
3 pound boned and rolled pork loin
1 to 2 cups Madeira wine
1 orange, peeled and cut into thin slices for garnishCombine orange juice, salt, pepper, garlic, rosemary and orange peel in a small bowl. Set the pork loin in a roasting pan and pour the mixture over the loin. Let marinate for at least 2 hours.
Preheat oven to 350 degrees.
Roast for 2 hours and 15 minutes (or 45 minutes per pound). After 1/2 hour of cooking, pour 1 cup Madeira over the pork, and baste the meat with the pan juices every 20 to 30 minutes. After 1 hour, make a loose foil tent to cover the meat, and continue roasting, covered, basting until done. (It may be necessary to add additional 1/2 to 1 cup of Madeira to the pan if you find the juices drying up).
Remove the roasted loin to a warm platter and let stand for 10 minutes before carving. Pour the pan juices over all, and serve garnished with orange slices, if desired.
Serves 6