Ingredients: |
Ingredients: 2 cups freshly chopped parsley
1/4 c. herb's De Provence
2 T. grated lemon rind
1/4 c. fresh lemon juice
1 5-6 lb. pork loin (or Boston Butt pork roast)
1 T. salt, divided
1 T. pepper, divided
10 garlic cloves, divided
2 large oranges, sliced
2 T. olive oil
2 1/4 cup orange juice, divided
4 pints cherry tomatoes
1 T. cornstarch
Garnishes: cilantro or parsley sprigs, fresh orange slices
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Directions: |
Directions:-Combine chopped parsley and next three ingredients.
-Butterfly pork roast by making a lengthwise cut down the center of 1 flat side, cutting to within 1" of bottom. Open roast, and sprinkle evenly with 1 tsp. each of salt and pepper. Chop 2 garlic cloves and sprinkle evenly over pork. Rub half of the parsley mixture over pork. Fold pork over to close;
tie at 1" intervals with string. Sprinkle evenly with remaining 2 tsp. each salt and pepper on outside of pork.
-Place orange slices in bottom of a roasting pan with remaining 8 cloves of garlic; drizzle with olive oil. Place pork on top of orange slices; pour 2 cups orange juice over pork.
-Bake at 450º for 15 minutes; reduce heat to 325º,
and bake, basting every 20 minutes, for 1 hour and 30 minutes. Add tomatoes to pan, and bake 2 more hours or until a meat thermometer inserted into thickest portion registers 150º, basting occasionally with pan drippings.
-Remove pork from oven, and coat evenly with remaining parsley mixture.
-Bake 10 more minutes or until a meat thermometer registers 155º. Remove pork, orange slices, and tomatoes from pan; cover with aluminum
foil and let stand 20 minutes before slicing; reserve drippings in pan.
-Combine cornstarch and remaining 1/4 cup orange juice; stir into drippings. Bring mixture to a boil and cook, stirring constantly 1 minute or until thickened. Pour sauce through a wire-mesh stainer, if desired. Serve pork with tomatoes, orange slices and sauce. Garnish, if desired. |
This recipe for Garlic-Orange Roast Pork is from