Orange Glazed Pork Loin
Juicy pork loin glazed with a sweet and tangy orange sauce delivers a flavorful centerpiece perfect for gatherings or family dinners. The crispy exterior and tender interior combined with the citrusy glaze make it a delightful dish for those who enjoy bold, bright flavors and succulent meats.
Ingredients
Instructions
- Preheat oven to 325°F.
- Rub the boneless pork loin with olive oil, then sprinkle with salt and pepper.
- Bake the pork on a rack, approximately 30 minutes per pound.
- Remove from oven 30 minutes before the pork is fully cooked and punch holes in the meat.
- Pour the orange glaze over the loin and return to the oven for an additional 30 to 40 minutes.
- Slice and serve with the remaining glaze.
Tips & Substitutions
For a flavorful twist, consider adding minced garlic or fresh herbs like rosemary to the olive oil rub. If you don’t have orange glaze on hand, a mixture of orange juice and honey can work as a substitute. Ensure the pork loin's internal temperature reaches 145°F for perfect doneness. Remember to let the meat rest for about 10 minutes before slicing to retain its juices.
Serving Suggestions
Serve the orange glazed pork loin sliced, drizzled with the remaining glaze for extra flavor. It pairs beautifully with roasted vegetables or a fresh salad. Consider serving alongside rice or mashed potatoes to soak up the delicious glaze. For a complete meal, offer a side of Stetson Salad for a refreshing contrast.
Storage & Reheating
Store any leftover orange glazed pork loin in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave-safe dish, cover with a damp paper towel, and heat for 1-2 minutes, or until warmed through. Alternatively, reheat in a low oven at 300°F to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Glazed Pork Loin contains roughly 14 calories, with 0g protein and 1g fat. Note that it is relatively high in sodium, at 486mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, this recipe can be adapted for other meats like chicken or turkey. Adjust cooking times accordingly, as poultry typically cooks faster than pork. Ensure to use a meat thermometer to achieve the right internal temperature for safety and optimal juiciness.
What can I do if I don't have an oven?
If an oven isn't available, you can grill or pan-sear the pork loin. For grilling, preheat the grill to medium heat and cook for about 25-30 minutes, turning occasionally. For pan-searing, brown the pork in a skillet then finish cooking it on low heat, covered, until fully cooked.
How do I know when the pork is done cooking?
The best way to check if the pork loin is done is by using a meat thermometer. It should read 145°F in the thickest part of the meat. Let it rest for 10 minutes after cooking to ensure the juices redistribute evenly, resulting in a tender and juicy cut.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).