Here's an Orange, Cumin and Cilantro Roasted Pork Loin I made in my 10" skillet last night. Yummy.
The boneless pork loin I picked up was 2-3/4 lbs. and it fit perfectly in my 10-inch All Clad stainless skillet, so once I seared it and added the liquids I popped the skillet into the oven to roast the pork loin. If using the recommended 3-1/2 lb. pork loin, I'm sure it would fit well in a 12-inch skillet. A delicious dish and so were the recommended sides: Grilled Sweet Potato Salad, and Oven Roasted Cauliflower with Roasted Shallot Garlic Butter (see urls below).
Pat
Orange, Cumin and Cilantro Roasted Pork Loin
From the Kitchen of Emeril Lagasse
Servings: 6-8
Difficulty: Easy
Cook Time: 30-60 min
The combination of orange and cumin give this pork a tasty flavor. Enjoy it with the grilled sweet potato salad.
One 3 1/2-pound boneless pork loin
2 tablespoons olive oil
1 tablespoon kosher salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground black pepper
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/4 cup white wine vinegar
2 tablespoons orange marmalade
2 tablespoons chopped fresh cilantro
Preheat the oven to 400 degrees F.
Heat a large skillet over medium high heat. Rub the pork loin well on all sides with the olive oil, and season it with the kosher salt, cumin, and black pepper. Place the pork loin, fat side down, in the skillet and cook, turning occasionally, until well-browned on all sides, 10 to 12 minutes. Remove the pork from
the skillet and place it in a small roasting pan or baking dish that holds it snugly.
In a medium bowl, combine the orange juice, lime juice, vinegar, and marmalade, and whisk well to combine. Drizzle the citrus mixture over the pork.
Place the roasting pan in the oven, and cook until the pork reaches an internal temperature of 140°F (Pat's note: I roasted to 145 then pulled from the oven, tented with foil and let the pork rest before slicing), basting the pork with the pan juices occasionally. (Take care not to overcook the pork.) Should the pan juices evaporate and begin to scorch before the pork is done, add a bit of water to keep it from burning.
Remove the pork from the oven, add the cilantro to the roasting pan, and swirl it in the pan juices. Allow the pork to rest for 7 to 10 minutes before slicing. Serve the pork thinly sliced, drizzled with pan juices.
Link:
http://abcnews.go.com/GMA/recipe?id=9865103&searchtext=pork&criteria=&page=1
Recommended accompaniments:
Oven Roasted Cauliflower with Roasted Shallot Garlic Butter
http://abcnews.go.com/GMA/recipe?id=9876067
Grilled Sweet Potato Salad
http://abcnews.go.com/GMA/recipe?id=9865284
