Keeping the Castle - Housekeeping & Homemaking Tips

Roast Pork Loin Recipe from the Florida’s Natural Growers Cafe

by Maricar on February 2nd, 2006

A few weeks ago, I made this really good pork loin following a recipe from Florida’s Natural Growers, makers of the orange juice of the same name. My hubby loved this dish and called it “5-star dining at home”. I subsequently lost the said recipe and was quite in a panic looking for it.

Fortunately, the staff at Florida’s Natural came to the rescue! On a last ditch effort to get a copy of the recipe, I located their phone number on the web, called them up and was pleasantly surprised to get connected to a person right away, instead of getting an automated menu. I explained my dilemma, and was treated to the kind of customer service that is rather rare these days. Sales Assistant Ms. Cheri Moan located the brochure, scanned the page, and emailed it to me!

And here is the original recipe, for you to enjoy in your home as well:

Famous Roast Pork Loin with Orange Juice and White Wine from the Florida’s Natural Growers Cafe

Ingredients:
3/4 cup Florida’s Natural Premium Brand Orange Juice
3/4 teaspoon paprika
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 center-cut loin of pork on the bone
3/4 cup white wine or nonalcoholic white wine

Instructions:
1. Preheat oven to 450F.
2. In a small bowl, combine paprika, garlic powder, onion powder, oregano, salt, and pepper. Pat mixture over top of pork and place prok in a small, heavy roasting pan or heavy oven-safe skillet.
3. Roast 10 minutes. Reduce heat to 325F and pour orange juice and wine around (not over) the pork. Roast until the pan juices run clear and a meat thermometer registers 160F for medium, 1 to 1 1/4 hours.
4. Remove pork from oven and allow to rest 15 minutes in pan. There should be about 1/3 cup juices left in pan. If there are more, remove pork to a platter and cook over medium heat until juices are reduced to 1/3 cup. Thinly slice pork and spoon pan juices over top. Makes 4 servings.

*Recipe from Rodale.

When I first made this dish, I modified it as follows:

Instead of roasting, I used a slow-cooker. After patting the spice mixture on the pork, I browned the top of the meat for 5 minutes under a high broiler flame. I then transferred the meat to the crockpot and poured the orange juice and wine around it. Slow-cooker settings were on high for 1-2 hours, then low for 5-6 hours.

If you’re going to do the crockpot method, check your slow-cooker’s recommended cooking times for cuts of meat that are similar to what you’re using.

SO, SO GOOD! I specially like the sweet flavor of the fatty portions of the pork loin.

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POSTED IN: Cooking