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Ingredients
- 3 c. Orange juice
- 1/2 c. + 2 TBLs Extra virgin olive oil
- 1 bn Fresh Oregano
- 6 clv garlic, minced
- 1 tsp Pepper
- 4 c. Chicken stock
- 1 c. White wine
- 8 whl clv garlic
- 2 med Oranges
- 1 x Pork Loin, 7 to 10 lbs
- Â Â Salt
- 2 Tbsp. Unsalted Butter
Directions
- Whisk together 2 c. of the orange juice, 1/2 c. of the extra virgin olive oil, 1/2 of the oregano, and minced garlic in a large baking dish. Add in the pork, turn to coat and marinate, covered in the refrigerator for at least 4 hrs or possibly up to 8 hrs, turning the roast every few hrs. Preheat oven to 325 degrees F. Heat the 2 Tbsp. of oil in a medium roasting pan oven over medium high heat. Remove the tenderloin from the marinade and season with salt. Sear the meat on both sides till golden.
- Add in the remaining 1 c. of orange juice, the chicken stock, wine, quartered oranges, remaining oregano and whole garlic cloves to the pan. Roast the pork till a thermometer inserted into the center of the roast registers 145 degrees F, about 1 1/2 - 2 hrs. Remove the roast to a platter and loosely tent with foil. Let rest 20 min before slicing. Place the roasting pan with the pan drippings on top of the stove over high heat and bring to a boil and cook till the sauce reduces by half. If there is not a lot of liquid left in the pan when it comes out of the oven then add in more stock. Strain the sauce into a small clean saucepan and whisk in the cool butter. Season with salt and pepper and mix in the parsley.
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