Pork Loin Roast w Orange Juice and Lime


I rarely mix fruit and meat. A pork-and-apples dish was the cause of a veritable showdown at the OK Corral of my mother’s kitchen when I was 7 years old.  But a few years ago when I was just starting out with this blog, I remember doing a pork roast with orange juice and loving it. I never recorded the recipe, but my brain did store away a mental bookmark to Bitchin’ Camero’s recipe from back in May 2009.  Last weekend, I finally took another shot at my own version.  The result was stunning.

Pork Loin Roast w Orange Juice and Lime
2 to 2.5lb pork loin roast
5 or 6 cloves of garlic, finely chopped
1/2 vidalia onion, sliced
1 very juicy lime, or a couple of normal ones
2/3 cup orange juice
1 tsp ground cumin
salt and pepper

I recommend marinating the meat for half a day or more beforehand.  To make the marinade: zest the lime, finely chop the garlic, and mix it all together with the cumin, salt (for table salt, maybe 1/2 tsp), and a couple pinches of black pepper.  Rub this all around the meat, surround with the onions, pour the orange juice on top, and squeeze the juice from the lime over it all. Cover with plastic wrap, and if you can, turn the meat once or twice as it marinates.

To cook, pre-heat the over to 350F. You can see above that I transferred it all to a larger baking dish.  Cook the pork for about an hour, flipping it halfway, and remove from the oven when an instant-read thermometer registers 140F to 145F.

Cover with foil and let it rest for 5 minutes before slicing.  Serve with the onions, which become deliciously candied, and drizzle the sauce from the roasting dish on top (if you left a good portion of fat on your roast, you might skim the sauce first).

Repeat: do not forget to plate the onions! Heaven.

This dish isn’t going to turn me into a fruit-and-meat man, but I will definitely be making it again.

(p.s. I can’t write a blog post without pimping my current startup Aprizi, the reason why my food blogging is so sporadic — please go try it out!)

  • Welcome back to the food blogging world. We love fruit with our pork so this sounds yum to me.

  • thank you Kathy! it felt good to blog again. hope you are well 🙂

  • Nice to see you back. Sorry you had such a traumatic experience iwth the pork and fruit, but I’m glad you’re giving it another try. This looks like a great recipe. I never grow tired of pork recipes! Your new project looks interesting as well. If you’re into interesting fashion, do you have any fans of Siren Boutique in your circle?

  • I make Bitchin’s Puerto Rican Pork dish at least every other week.nI make 2, so Henry can have sandwiches all week. It’s so good!

  • Ian

    This is essentially a classic Cuban/PR “mojo criollo”. All around Miami at Christmas families marinate whole suckling pigs in this and barbecue them. Tremendous!