A very tasty pork loin roast for those who loves a sweet and fruity orange marmalade marinade roasted to perfection. Since the ingredients are so simple, it can be prepared and served in any occasions. But it is elegant enough to be cooked in special occasions also.
Orange Marmalade Roast Pork Loin: A Tasteful Reminiscence
Sundays at my grandmother’s place were always all that wonderful as they had something special to the smell in the kitchen. Among the dishes usually presented at the dinner table was this beautifully roasted pork loin marinated overnight in a mix of garlic, calamansi, and to my surprise, orange marmalade. It wasn’t a staple ingredient in Filipino cooking, but I recall my uncle swearing that it was something special. He would say it gives the pork just the right balance of sweetness and acidity, turning it into something elegant yet so comforting. Every time I make this dish, I feel like I’m bringing a little piece of those Sunday family gatherings to my kitchen.
There is nothing so flashy about preparing something special without all the fuss. It is simple enough to do as a weeknight dinner, yet wonderful for celebrating, too. The best? Its flavors are vibrant and complex, thanks to the magic of that marmalade marinade.
Why This Dish Works for Any Occasion
What makes this roast so epic? The best thing about it is its versatility. The thing about pork loin, sometimes it looks kind of formal cut of meat, but all the more beautiful is the fact that this very simple recipe realizes such magnificence with only these few ingredients : garlic, calamansi juice, and orange marmalade. I really like how the citrus flavor of calamansi blends into the sweetness of marmalade; all brought together by this deep savory garlic flavor.
I remember those New Year’s Eve gatherings when we prepared this roast to take to some huge gathering of relatives. The smell alone would get everyone around the table, anticipating that first slice. But it is not just a holiday food. I prepared it on more quiet nights when I needed something special without the drama of difficult prep work. That’s where this recipe shines-it fits in anywhere: to either an everyday meal or even a festive one.
The Secret to a Flavorful Marinade
The magic happens in the marinade. My family always believed that the longer it sat in the mixture, the better it was going to taste. That’s why marinating it overnight is important; they soak up all those sweet, tangy, and savory flavors, making every bite juicy and filled with flavor.
I was taught to make use of orange marmalade for this dish by my aunt, who happened to visit a restaurant in Baguio, and when she came back, it was all applause over this dish. She took it on herself to adjust it a little more so that it would be less sweet. She added calamansi juice-a staple in every Filipino household-just to balance out the sweetness of the orange marmalade. Sounds kind of weird to have orange marmalade, but trust me when I say it really does work.
Then, calamansi juice plays a big role in this dish. The citrusy flavor doesn’t only refresh but brings such brightness to pork that the flavors are much more layered than just a meat dish. In combination with marmalade, it glazes the pork with a subtle citrus flavor, caramelizing very nicely in the oven.
The Secret to Roasting Pork Perfectly
Roasting the pork is quite easy, but this does require a little bit of patience. First, you have to marinate overnight. Then you need to wrap the meat in aluminum foil and seal up all the juices. The foil works like some sort of oven within an oven: it steam-roasts the pork, which keeps the pork really tender and moist.
When you take the pork out of its foil wrapping, it will be a little pale-looking, so don’t worry. It is then roasted, uncovered for the last step. Browning on the pork combines with caramelization sugars from the marmalade to give that beautiful golden crust to the meat. Those last 30 minutes in the oven should be savoreddon’t hurry-the reward is a perfectly roasted piece of pork with pleasant crunch outside, but juicy flesh within.
A Quick Gravy to Bring It All Together
Once cooked in the oven, don’t forget about the drippings-they are liquid gold! It’s even easy to make gravy by just mixing those savory drippings with water, beef cubes, and a little soy sauce. It helps thicken up perfectly with a cornstarch slurry to serve as this velvety sauce that doesn’t overwhelm the delicate flavor of the pork but instead complements it.
This gravy reminds me of family dinners when everyone fought for the last spoonful to drizzle it over their rice. It’s full of umami: the savory flavor from the soy and beef stock. Even the flavor from just a drizzle on the sliced pork can be elevated with this. But beware: this gravy may make you wish to pour it all over your plate, including the rice.
A Dish with History and Heart
While this roast could look like a modern take on something classic, it’s of Filipino and Western origin. The marmalade relish comes from Europe, while the calamansi brings it close to the Philippines. That’s what makes it special, that kind of fusion and balance of flavors.
For me, this roast is more than a fulfilling mix of savory and sweet. It reminds me of family gatherings, the warmth it brings, the shared meals. Every time I cook this, it reminds me of the thousands of times we celebrate it, whether for dinner or grand holidays.
Whether you make this as a special family dish or a lunch for the kids, it’s a dish made to be shared. And, with its simple-yet-impressive flavor, I can be pretty sure it will become a staple in your kitchen, just like it has been in mine.
How to Cook Roast Pork Loin
Ingredients
- 1 1/2 kilo pork loin
- 2 head minced garlic
- 1 1/2 Tbsp. fine salt
- 1/4 cup calamansi juice
- 1 tsp. pepper
- 1 small bottle orange marmalade
For the Gravy:
- 2 cup water
- 1 pc beef bouillon cube
- 3 Tbsp. soy sauce
- 5 Tbsp. cornstarch
Instructions
How to cook Roast Pork Loin:
- Marinate the pork with the mixture of minced garlic, salt, calamansi juice, pepper and orange marmalade overnight in the refrigerator.
- Wrap the pork in an aluminum foil with the marinade and place on a tray and roast in a preheated oven 350 °F for one hour. (For every kilo of pork you need to roast it for 40 minutes so a 1 1/2 kilo of pork needs 1 hour to cook.)
- Remove from oven and open the foil and roast again for 30 minutes or more until brown.
- To make the gravy; Combine water, beef cubes, soy sauce and drippings from the roasted loin and bring to a boil.
- Make a slurry of 5 Tbsp. cornstarch and 1 Tbsp. water and pour over the boiling mixture to thicken the gravy.
- Slice the tenderloin and place in a platter. Serve with gravy.
Notes
Cooking Tips:
Best Flavors Over Night Marination
Allow the pork to marinate overnight. Then, the orange marmalade combined with calamansi gives a balance of flavor with sweet-tart levels that get deeper when rested. Best way is actually overnight, and the flavors will really seep into the meat. Other than this, the dish is a bit too bland.Wrap in Foil to Lock in Juices
It is roasted in aluminum foil, and therefore the enclosed steam cooks the pork, avoiding dryness because roasting traps moisture. This also gives a soft bite and juicy mouthful when working with lean cuts like the pork loin; always make sure that after the initial roasting is done, let the meat rest for browning up into crispy caramelizing.Let it Rest Before Slicing
Pull the pork out from the oven and let it rest for about 10 minutes before slicing. Resting time allows juices to distribute throughout the meat, making every single slice tender and moist. Cutting into the pork too soon forces the juices out from it, which would make it dry.
looks delicious