Roasted Pork Loin with Citrus and Onions

in , , , , on Thursday, October 27, 2011




I feel like I’m Dorothy in a scene from the “Wizard of Oz!”  There is nothing magical about this storm front passing through “Chicagoland” though.  The wind is howling and the only good thing is that it is not frigid cold ~ it’s in the high 50’s with wind chill in the low 40’s; our first wind chill reading since April.

I’m used to this area being a little windy, especially regarding Chicago politics, but yesterday was a little too much and more strong wind is in the forecast for today with sustained winds of 40 MPH with gusts of 65 MPH.  The barometric pressure readings were the lowest ever in a non-tropical storm in the mainland United States.




There were times yesterday when I thought our house would be carried away.  Tornado warnings abounded and fortunately no tornadoes touched down in this area; however, our subdivision looks like a war zone.  Trees are down, large branches are everywhere along with debris.  And then there are the power lines.  We were without power for most of yesterday and you don’t realize how vital that is until you don’t have it!

Dinner last night ~ no electricity, no cooking ~ so it was fast food.  We had this savory roasted pork loin Monday evening.  The recipe was in our local newspaper, The Northwest Herald a while back and it is outstanding to say the least!  The onions and citrus juices were the perfect combination and I have a feeling I will be making this again soon!  Wonder if I should go back to cooking with gas…




Roasted Pork Loin with Citrus and Onions


Ingredients:

2 tablespoons olive oil
1 large white onion, diced medium
1 head garlic, cloves peeled and medium chop
1¼ cups orange juice
1/3 cup lime juice
Salt and pepper
1 teaspoon oregano
1 (3-4 pounds) pork loin roast

Method:

Preheat oven to 350 degrees.
In large skillet, heat oil over medium-high heat.
Add onions and garlic.
Cook until onion begins to soften, about 4-5 minutes.
Pat pork dry with paper towels.
Season with salt and pepper generously and place in a roasting pan.
Pour onion mixture on and around pork, leaving some on top.
Ladle onion and juices over pork.
Cook covered until an instant-read thermometer reaches about 160 degrees, about 2-2½ hours.
Baste frequently and spoon onions over top.
Remove lid near end of cooking time to brown further, if desired.
To serve, skim fat from cooking juices and spoon sauce over sliced pork.


This is delicious!!!


Do you prefer gas or electric ranges?



Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!






This entry was posted on Thursday, October 27, 2011 at 7:15 AM and is filed under , , , , . You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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