tessie-in-cincy
Well-known member
Emeril was doing a cooking segment on GMA recently and this dish looked yummy so I tried it on the family. They loved it.
Per one viewer's recommendation I added sliced fennel & sweet potatoes to the roasting pan and none of us liked them but I'll add a sliced onion next time instead.
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.
Ingredients
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
Directions
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, 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
Orange, Cumin and Cilantro Roasted Pork Loin - continued(page 2)
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.
Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc.
Copyright © 2010 ABC News Internet Ventures
http://abcnews.go.com/GMA/recipe?id=9865103&searchtext=pork&criteria=&page=1
Per one viewer's recommendation I added sliced fennel & sweet potatoes to the roasting pan and none of us liked them but I'll add a sliced onion next time instead.
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.
Ingredients
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
Directions
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, 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
Orange, Cumin and Cilantro Roasted Pork Loin - continued(page 2)
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.
Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc.
Copyright © 2010 ABC News Internet Ventures
http://abcnews.go.com/GMA/recipe?id=9865103&searchtext=pork&criteria=&page=1