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Roast Pork Loin
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How to Cook Roast Pork Loin

Roast Pork Loin is a tender, juicy cut of pork infused with sweet and tangy flavors from an orange marmalade marinade, roasted to perfection with a caramelized crust.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: orange marmalade, pork loin, roast pork
Servings: 6 servings
Calories: 242kcal
Author: Manny

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.