New This Month

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.

  • Prep:
  • Total Time:

Source: Everyday Food, December 2010


  • 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


  1. 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.

  2. 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.

Reviews Add a comment

  • Dz1mailcom
    27 SEP, 2016
    Great recipe, but needs at least 90 minutes cooking time at 190 degrees Celsius for it to cook properly. If the temp is any higher it will burn. If you don't have cumin then use coriander.
  • Viajera
    19 MAR, 2013
    I made this recipe last night for the second time, and both my husband and I loved it! I followed the recipe as-is, and found the flavours to be both well-balanced and exciting: there is something unexpected in the crispy coating with the orange-flavoured pan juices, but the combination is simply perfect. The roast came out nice and tender; I used a loaf pan for baking and ended up leaving the roast in the turned-off oven for an hour after baking. Will definitely make this again and again!