A few weeks ago at my local grocery store they had boneless pork loins on sale for 89 cents a pound. I got a huge pork loin for about 7 bucks (I love good deals). Of course I couldn’t eat it all by myself and even with Eric there helping me I knew I was going to have to cut this gigantic pork loin down into more manageable and easy to eat sizes. So out of that huge pork loin I was able to get 4 smaller loins that I then froze for later use.
I have already used 2 of the pork loins (one recipe featured here the other soon to come if I can ever get caught up). Then when I was meticulously reading this month’s cookbook of the month I saw a couple of pork loin recipes that I just had to try.
This was one of them. This was a fairly easy recipe to make. Of course I did make some alterations to the recipe to be made without your typical grill. I used my George Foreman and
Orange, Cumin, and Cilantro Grilled Pork Loin
adapted from Emeril At The Grill: A Cookbook For All Seasons
One 3 1/2 pound boneless pork loin
2 tablespoons olive oil
1 tablespoon kosher salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground black pepper
1/2 cup orange juice
1/4 cup lime juice
1/4 cup white wine vinegar
2 tablespoons orange marmalade
2 tablespoons chopped fresh cilantro
Preheat the grill and preheat the oven to 30 degrees.
Rub the pork loin well on all sides with the olive oil, and season it with the kosher salt, cumin, and black pepper. In a medium bowl, combine the orange juice, lime juice, vinegar, and marmalade, and whisk well to combine. Drizzle the citrus mixture over the pork. Let marinate for at least 30 minutes to an hour.
Place the pork loin, fat side down, onto the George Foreman grill and cook for 5 minutes. Then turn the pork over and cook for a another 5 minutes. Remove the pork from the grill and place it in a small roasting pan, pour left over marinade over pork.
Place the roasting pan in preheated oven. Cook for 20-30 minutes, until the pork reaches an internal temperature of 140 degrees. (Take care not to overcook it.)
Remove the pork from the oven. Add the cilantro. Allow the pork to rest for 7 to 10 minutes before slicing. Serve the pork thinly sliced, drizzled with pan juices.
Yield: 6-8 Servings
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