Roast Pork Loin with Preserved Orange
It’s all well and good to put together large, symphonic dishes. Dishes that take lots of ingredients and lots of finicky prep. Hey, I’m a food blogger – there are more than a few of those on the Calorie Factory site – we are not immune to their lure!!
But some dishes are so perfect, so lush, so. . .prime, with just a bare minimum of work that they call out to be made.
In that spirit, I offer my version of Roast Pork Loin. I’ve made this with preserved oranges, but you could easily use orange marmalade or even fresh oranges and a bit of sweetness (maple syrup? brown sugar perhaps).
It’s super easy and remarkably good – the meat is so tender you can cut it with a spoon. It takes a while to cook, but virtually all the time is just oven time, so you can fix whatever sides you like while the meat finishes cooking.
