Roasted Pork Loin is a larger section of the loin which is roasted. It can take two forms: ‘bone in’, which still has the loin ribs attached, or ‘boneless’, which is often tied with butchers string to prevent the roast from falling apart.
Roasted Pork Loin Recipe
- 1 ½ kilo pork loin
- 2 heads garlic, minced
- 1 ½ tablespoon table salt
- ¼ cup calamansi, juice
- 1 teaspoon pepper
- 1 small bottle orange marmalade
- (the marmalade adds flavor and sweetness)
- 2 cups water
- 1 pc beef broth cube (bouillon)
- 3 tablespoon soy sauce
- 5 tablespoon cornstarch
- In a large bowl, mix all the marinade ingredients; garlic, salt, calamansi juice, pepper and orange marmalade with the pork loin. Cover it (or cling wrap) and place back in fridge to marinate overnight.
- The next day, transfer the pork in a tray and wrap the pork in an aluminum foil with the marinade sauce. Roast in a preheated oven at 350°F for one hour.
- (For every kilo of pork you need to roast it for 40 minutes. Thus, a 1 ½ kilo of pork loin will need an hour to roast.)
- After one hour of roasting, remove tray from the oven and open the foil. Then roast it back in the oven for additional 30 minutes or until you achieve a golden brown color of roast pork.
- In a small pot, add water, beef broth cube, soy sauce and some excess drippings from the roasted pork loin. Let it boil.
- Make a slurry by dissolving 5 tablespoon cornstarch with 3 tablespoon water. Pour the slurry mixture over the boiling sauce. Stir it well and continue to simmer until gravy is thickened.
Slice the tenderloin and place in a large serving platter with a small bowl of gravy on the side. Serve and enjoy!
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