Submitted by a Polyface patron
This is just the best! A family favorite.
1 2 1/2 to 3 pound pork loin roast; trimmed, rinsed, and patted dry
1/2 c orange juice, preferably freshly squeezed
3/4 c freshly squeezed lemon juice
10 garlic cloves, minced
2 T chopped fresh oregano or 2 t dried
1 t ground cumin
2 t salt
1 t black pepper
2 T olive oil
1 large onion, chopped
2 c chicken broth, canned or homemade
2 T all-purpose flour
1. Place the pork in a large nonreactive dish. Whisk together the orange juice and lemon juice, garlic, oregano, cumin, salt, and pepper. Score the roast in a crosshatch pattern across the top and pour on the marinade, making sure to rub the garlic into the slits on top. Cover the pork and let it marinate in the fridge for at least 12 hours, turning it once after about 6 hours.
2. Preheat oven to 350.
3. Take the roast out of the marinade, pat it dry, and season it with a bit of salt and pepper. Warm the olive oil in a Dutch oven or heavy roasting pan. Sear the roast over medium-high heat until all sides are brown, about 15 minutes. Transfer roast to a plate.
4. Add the onion to the pot and cook, stirring, until brown, 3 to 5 minutes.
5. Return the roast to the pot, add the marinade and chicken broth, and pop on the lid. Place the pan in the oven and roast for 30 minutes. Turn over and continue cooking, covered, for 30 to 45 minutes more, until the interior temp is 160. Remove the roast from the pan and cover it loosely with foil until ready to serve.
6. For the gravy, place the pan on the stove and skim any excess fat. If the liquid is too salty, add a piece of potato and it will soak up excess salt. In a small bowl, stir the flour into 1/2 c water. Strain mixture into remaining juices in the pan. Bring to a boil over medium heat, stirring and scraping the bottom of the pan. Reduce heat and simmer for 5 minutes, stirring frequently.
7. Cut the pork into 1/2 inch slices and serve with gravy over rice.
Serves 6. Delicious!!