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Pork loin with cumin

  • 1200 g pork loin, tied at 4cm intervals
  • 120 ml orange juice, fresh
  • 50 ml white wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 1/2 tbsp orange marmalade
  • 1 1/2 tbsp coriander leaves, fresh, chopped
  • 1 1/4 tbsp cumin, ground
  • 1 tsp fresh ground salt
  • 1 tsp freshly ground black pepper

  1. Preheat oven to 200°C.
  2. Pat pork loin dry with kitchen or paper towels.
  3. Rub all over with oil, and season with cumin, salt, and pepper.
  4. Place meat in skillet and cook over medium-high heat or until browned, all sides, for 8 minutes total.
  5. Transfer pork to a baking dish so it fits tightly, without too much space around.
  6. In a small bowl, whisk orange juice, vinegar, and marmalade until blended; drizzle over pork.
  7. Roast pork, basting frequently with cooking juices, until cooked through for 30 to 35 minutes.
  8. Sprinkle pork with coriander and let rest for 10 minutes before slicing.
  9. Drizzle with pan juices before serving.

Good points

  • Low in sugar
  • Very high in niacin
  • High in phosphorus
  • High in riboflavin
  • Very high in selenium
  • Very high in thiamin
  • Very high in vitamin B6
  • High in zinc

Preparation time: 75 min
Portions: 6
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 383.88 kcal
Carbohydrates: 6.98 g
Cholesterol: 120 mg
Sugar: 5.5 g
Protein: 42.41 g
Fat: 19.33 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com