BONE-IN PORK LOIN ROAST WITH ORANGE JUICE AND WHITE WINE

By akselden

Ingredients

• 3/4 C. orange juice
• 3/4 tsp. paprika
• 3/4 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 center cut loin of pork on the bone
• 3/4 C. white wine or non-alcoholic white wine

Preparation

Step 1

1. Preheat oven to 450°F.

2. In a small bowl, combine paprika, garlic powder, onion powder, oregano, salt, and pepper. Pat mixture over top of pork and place pork in a small, heavy roasting pan or heavy oven-safe skillet.

3. Roast 10 minutes. Reduce heat to 325°F and pour orange juice and wine around (not over) the pork. Roast until the pan juices run clear and a meat thermometer registers 160°F for medium, 1 to 1 1/4 hours.

4. Remove pork from oven and allow to rest 15 minutes in pan. There should be about 1/3 C. juices left in pan. If there are more, remove pork to a platter and cook over medium-low heat until juices are reduced to 1/3 C. Thinly slice pork and spoon pan juices over top.