Emeril’s Orange and Cumin Pork Loin

Serves 8

3 pounds boneless pork loin, tied at 2-inch intervals
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
Coarse salt and ground pepper
1/2 cup fresh orange juice (from 1 large orange)
1/4 cup white-wine vinegar
2 tablespoons orange marmalade
2 tablespoons chopped fresh cilantro


1. Preheat oven to 400 degrees. Pat pork dry with paper towels, rub all over with oil, and season with cumin, 2 teaspoons salt, and 1 1/2 teaspoons pepper. In a large skillet, cook pork over high until browned on all sides, 8 minutes total (reduce heat if it begins to overbrown). Transfer pork to a baking dish (pork should fit snugly). In a small bowl, whisk together orange juice, vinegar, and marmalade; drizzle over pork.

2. Roast pork, basting frequently with cooking juices, until cooked through (an instant-read thermometer inserted in thickest part of pork should read 140 degrees), 45 to 50 minutes. Sprinkle pork with cilantro and let rest 10 minutes before slicing. Serve with pan juices.

From Everyday Food, December 2010 | Send Me a Free Preview Issue Now!
Helpful Hint

Kids will love measuring out and pouring the glaze ingredients. Cut your orange into wedges and let them squeeze the fresh juice.


On Friday for dinner we went to Altony’s in Dilworth, MN. It’s not like a diner, and was rather small. The food was great and you get large portions. I ordered a half a plate of chicken alfredo and had enough for 3 servings. Ben got the lasagna and I took a bite of that too. Somebody I used to work with was raving about their marinara sauce there. I wish I had that recipe! It was very good good with the lasagna and dipped in some garlic cheese bread. One day, I’m going to come up with a really awesome marinara sauce recipe.

They had reasonable prices and they give you some soft serve ice cream at the end of your meal. I’d definitely go back there again. I like to go out and try new places in town to eat at every now in then, or whenever we get a new place in Fargo. Not a lot to chose from, that’s for sure. I’m almost kind of glad, that I don’t live in a very large city or else I’d want to go and try new places every weekend.

Now, back to the pork. I really liked the orange dressing that went with this. We cooked the pork just right too, and it was a little bit pink in the middle still. I don’t like it when it’s REALLY rare. I should have browned the pork on both sides, because I looked at the picture in the magazine that I found it in and that’s what it looked like they did. I admit that I didn’t read that part of the recipe and that’s probably why this picture didn’t turn out so good.OOPS! To go along with this we had some rosemary and garlic roasted potatoes and onion. They were best.

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