Orange-Braised Pork Loin

Orange Braised Pork Loin
Diana Rattray
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
391 Calories
17g Fat
32g Carbs
28g Protein
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Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 391
% Daily Value*
Total Fat 17g 22%
Saturated Fat 5g 26%
Cholesterol 69mg 23%
Sodium 291mg 13%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 9%
Protein 28g
Calcium 107mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This braised orange pork loin is quick and easy to prepare on the stovetop. The orange juice and garlic give the pork amazing flavor. 

The pork loin is trimmed and then browned with some Cajun or Creole seasonings. Braising the pork in the tangy orange-and-garlic mixture makes it tender and delicious. 

Serve this easy pork dish sliced with mashed or baked potatoes or rice. Add steamed broccoli or green beans for an excellent family dinner.

Ingredients

  • 1 boneless pork loin (about 2 pounds)
  • 1 1/2 tablespoons olive oil (enough to coat the bottom of the pan)
  • 2 teaspoons Cajun seasoning
  • 1/4 teaspoon black pepper (ground)
  • 2 tablespoons flour
  • 1 medium onion (thinly sliced)
  • 1 cup orange juice
  • 4 medium cloves garlic (mashed and finely minced)
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons brown sugar
  • Garnish: cilantro

Steps to Make It

  1. Remove any netting from pork and pat dry.

  2. Heat oil in a large Dutch oven or deep saute pan over medium heat.

  3. Combine the Cajun seasoning, pepper, and flour on a plate. Roll the pork loin in the flour mixture to coat all sides.

  4. When the oil is hot but not smoking, put the pork in the pan and brown on all sides. Add the onions and continue cooking for 1 minute.

  5. Reduce the heat to medium-low and add the orange juice, garlic, balsamic vinegar, and brown sugar. Cover and simmer the roast for about 1 hour, or until an instant-read thermometer inserted into the center of the roast registers at least 145 F.

  6. Garnish slices of pork with fresh chopped cilantro, if desired.