Spicy Orange Pork Loin
Oven roasted pork loin in a sweet, spicy sauce.
Author: David Squire
Recipe type: Entree
Cuisine: American with Asian Influence
- 1 10 lb pork loin
- 3 C chicken stock
- 3 C orange juice
- 12 oz can concentrated orange juice, thawed
- 1 C soy sauce
- 2 ½ C brown sugar
- 1 T salt
- 2 t cinnamon or 2 cinnamon sticks
- 6 T (3/8 C) minced garlic
- 2 T grated ginger (in a tube!)
- 1 or more oranges, peeled, seeded, chopped
- 2 large onions, slivered
- 1 T (or more to taste) sriracha
- 2 T cornstarch
- Cut loin into 3 or 4 equal-sized pieces. Salt and pepper, then sear all sides in a small amount of olive oil.
- Combine all sauce ingredients except cornstarch in a large roasting pan. Bring to a simmer on the stove top. Taste to see if it needs more sweet, hot, or salt.
- Add the loin pieces to the sauce, and cook in a 350° oven to an internal temperature of 145°.
- Remove the loin from the sauce, cover, and let rest at least 15 minutes.
- While the loin is resting, return the roasting pan to the stove top, and thicken the sauce by adding the cornstarch (first mixed with cold water or orange juice). It may need more than 2T.