Pork Loin or Tenderloin with Orange, Chiles and Cumin

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  • 3 teaspoons orange zest
  • 1/4 cup orange juice
  • 3 tablespoon olive oil plus a drizzle for the pan
  • 2 cloves garlic, minced
  • 1 teaspoon cumin seeds, toasted and crushed
  • 1/4-1/2 teaspoon chile pepper flakes
  • Salt and pepper to taste
  • 1 pork tenderloin (1-1.5 lb.) or four loin chops, cut one-inch thick


Combine first seven ingredients and marinate the pork at room temperature for 30 minutes. 

Pre-heat the oven to 375°F. Heat an oven-safe skillet over medium-high heat and add enough oil to just coat the bottom. Sear the pork on both sides, about 2 minutes or until golden. Place in oven for 15-20 minutes or until internal temperature reaches 145°F.  Remove from oven, cover with foil and let rest 10 minutes.

Optional pan sauce: Add 1/2 cup orange juice and a splash of white wine to a hot skillet. Reduce heat to thicken and add 1 tablespoon butter. Season with salt and pepper to taste and pour over pork to serve.
Serve with cumin-roasted carrots.  


Recipe from Central Market Poulsbo - Culinary Resource Center
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