Oven-Roasted Pork Loin with Aromatic Herbs
Oven-roasted pork loin with thyme, spices, white wine, and orange juice, served with a sauce made from the pan juices.
This version combines thyme and spices with vinegar, white wine, and orange juice. The loin is roasted whole, and the pan juices are turned into a light sauce for serving.
Method
- 01
Season the loin
Preheat the oven to 220 °C. Place the loin in an ovenproof dish and drizzle it with the vinegar. Mix the salt, pepper, paprika, granulated garlic, cumin, and thyme; spread the mixture over the entire piece of meat, including the underside.
15 min - 02
Roast
Pour the white wine down one side of the dish, then do the same with the orange juice, taking care not to pour them over the meat. Drizzle the loin with olive oil and roast for 30 minutes.
30 min - 03
Make the sauce
Transfer the pan juices to a skillet. Set aside a small amount and dissolve the fine corn flour in it. Heat the remaining juices; when they begin to boil, stir in the corn-flour mixture and cook for a few minutes, stirring, until thickened.
- 04
Slice and serve
Let the loin rest and cool slightly before slicing it. Serve the meat with the sauce made from the pan juices.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects - PubMed pubmed.ncbi.nlm.nih.gov/32422547/
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State: Published after documentary validation; no “Tested” label is shown.