Emeril's Orange and Cumin Pork Loin
This Latin-inspired pork roast is a hit at any holiday gathering. It's so easy, you'll find yourself making it all year long.
- 3 pounds boneless pork loin, tied at 2-inch intervals
- 2 tablespoons olive oil
- 1 1/2 teaspoons ground cumin
- Coarse salt and ground pepper
- 1/2 cup fresh orange juice (from 1 large orange)
- 1/4 cup white-wine vinegar
- 2 tablespoons orange marmalade
- 2 tablespoons chopped fresh cilantro
Preheat oven to 400 degrees. Pat pork dry with paper towels, rub all over with oil, and season with cumin, 2 teaspoons salt, and 1 1/2 teaspoons pepper. In a large skillet, cook pork over high until browned on all sides, 8 minutes total (reduce heat if it begins to overbrown). Transfer pork to a baking dish (pork should fit snugly). In a small bowl, whisk together orange juice, vinegar, and marmalade; drizzle over pork.
Roast pork, basting frequently with cooking juices, until cooked through (an instant-read thermometer inserted in thickest part of pork should read 140 degrees), 45 to 50 minutes. Sprinkle pork with cilantro and let rest 10 minutes before slicing. Serve with pan juices.