We used cumin and cayenne pepper to add a little pizzazz to this succulent roast, then whipped up an easy pan sauce to spoon over the tender slices.
ACTIVE TIME: 15 MIN · TOTAL TIME: 1 HR 30 MIN PLUS STANDING
MAKES: 6 MAIN-DISH SERVINGS
1 BONELESS PORK LOIN ROAST
(2 POUNDS), TRIMMED
1 GARLIC CLOVE, MINCED
2 TEASPOONS GRATED ORANGE PEEL
1 TEASPOON SALT
¾ TEASPOON GROUND CUMIN
½ TEASPOON DRIED OREGANO
½ TEASPOON DRIED THYME
¼ TEASPOON GROUND RED PEPPER
(CAYENNE)
1 MEDIUM ONION, FINELY CHOPPED
2 TABLESPOONS CIDER VINEGAR
¾ CUP CHICKEN BROTH
1 Preheat oven to 350ºF. Pat pork dry with paper towels. With small knife, cut several ½-inch-deep slits in pork.
2 In cup, mix garlic, orange peel, salt, cumin, oregano, thyme, and ground red pepper. Use to rub over pork, pressing into crevices and slits.
3 Spread chopped onion in small roasting pan (11" by 7"); place pork roast on top. Roast pork until meat thermometer inserted in thickest part of pork reaches 155ºF, about 1 hour 15 minutes. Internal temperature of meat will rise to 160ºF upon standing.
4 Transfer pork to platter; keep warm. Let stand 5 minutes to set juices for easier slicing.
5 Skim and discard fat from drippings in roasting pan. Add vinegar to pan and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan. Boil 1 minute. Add broth to pan and heat to boiling; boil 3 minutes. Serve pan juices with sliced pork.
EACH SERVING: ABOUT 240 CALORIES | 25MG PROTEIN | 4G CARBOHYDRATE | 13G TOTAL FAT (5G SATURATED) | 76MG CHOLESTEROL | 535MG SODIUM