Orange-Maple Marinated Pork Loin
More From Cooking Light
Amount per serving
- Calories: 229
- Calories from fat: 29%
- Fat: 7.4g
- Saturated fat: 2.7g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 0.6g
- Protein: 22.7g
- Carbohydrate: 16.5g
- Fiber: 0.7g
- Cholesterol: 63mg
- Iron: 1.3mg
- Sodium: 324mg
- Calcium: 44mg
- 2 teaspoons grated orange rind
- 1 1/3 cups fresh orange juice (about 3 oranges)
- 2/3 cup maple syrup
- 3 tablespoons stone-ground mustard
- 2 1/2 tablespoons chopped fresh basil
- 2 1/2 tablespoons low-sodium soy sauce
- 3/4 teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- 3 1/2 pounds boneless pork loin, trimmed
- Cooking spray
- 1/2 teaspoon salt
- Combine first 8 ingredients in a bowl, stirring well with a whisk. Combine 2 cups orange mixture and pork in a zip-top plastic bag; seal. (Reserve remaining orange mixture for another use.) Marinate pork in refrigerator 8 hours, turning bag occasionally.
- Preheat oven to 350º.
- Remove pork from bag, reserving marinade. Place marinade in a large saucepan; bring to a boil. Reduce heat; cook until reduced to 1 cup, stirring occasionally (about 20 minutes).
- Place pork on a rack coated with cooking spray, and place rack in a shallow roasting pan. Sprinkle pork with salt. Bake pork at 350º for 1 hour, basting occasionally with reduced marinade. Carefully pour 1/2 cup water into bottom of pan (do not remove pan from oven). Bake an additional 45 minutes or until a thermometer registers 160º (slightly pink), basting occasionally with marinade. Discard remaining marinade. Remove pork from oven. Cover with foil, and let stand for 10 minutes before slicing.
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