October 2022

Orange & Pecan Coated Pork Loin Paired with Great Frogs Chardonnay

This Orange & Pecan Coated Pork Loin is certainly an elegant entrée. Savory herbs matched with bright citrus of oranges and then rolled in pecans is a perfect companion to Great Frogs Chardonnay. The pecans add a bit of crunch while the orange marmalade give the herbs a touch of sweet. Savory and sweet, delicious!

Enjoy!

Ingredients

  • 4 pounds boneless pork center-cut loin roast, trimmed

  • 4 tablespoons olive oil, divided

  • 3-4 tablespoons orange marmalade

  • 2-1/2 teaspoons dried sage

  • 1 ½ teaspoons kosher salt 

  • 1-1/2 teaspoons dried thyme

  • 1-1/2 teaspoons minced garlic (from 1-2 garlic clove)

  • 1-1/2 teaspoon black pepper

  • 1 cup pecan halves 

Directions

  1. For marinade: Using 3 tablespoons of the oil. Pulseorange marmalade, sage, salt, thyme, garlic, and pepper in a food processor or blender until finely ground. Drizzle in remaining 1 tablespoon oil, pulsing until mixture is blended. Reserve a small amount to top the cooked pork, (place in container and refrigerate). Slather mixture all over pork. Wrap pork with plastic wrap, or place in a large zip lock bag and refrigerate overnight (or 12 hours).

  2. Preheat oven to 400°F. Pulse pecans in a food processor or blender until finely chopped, 10 to 12 pulses. Remove pork from refrigerator, and unwrap. Roll pork in chopped pecans, and place in a roasting pan, discarding marinade. Tent with aluminum foil, being sure to completely cover pecans to prevent burning.

  3. Roast in preheated oven 20 minutes. Reduce oven temperature to 350°F (do not remove pork from oven), and continue to roast until a thermometer inserted into thickest portion of meat registers 140-150°F, about 40 minutes, removing foil after 30 minutes, (total roasting time is approx. 1 hr). Remove from oven; let pork rest 10 minutes (temperature will rise slightly as pork stands). Remove reserved marinade from refrigerator, simmer in saucepan, adding small amount of water or orange juice until desired thickness. Slice pork and serve.

Notes:

Active Time: 15 mins

Chill Time: 12 hrs

Roast Time: 1 hrs

Rest Time: 10 mins

Total Time: 13 hrs 25 mins

Credits: Variation of Recipe by Jessica B. Harris

Michelle AhlersComment