WWJD: I am about to roast a pork loin in a garlic sour orange sauce marinaded overnight. My concern is that is will be dry when it is done. Is there any way to make a pork loin tender? I’m thoroughly enjoying this blog.
Thank you for your kind thoughts. It’s perfectly easy to roast a loin of pork. Simply remove it from its marinade (reserve marinade) blot it dry with paper towels, and give it a firm, but gentle, butter massage with your impeccably clean hands. Salt and pepper it, and place on a rack in a low sided roasting pan and put into a 35o degree oven.
In the meantime, you will have placed the reserved marinade in a saucepan and reduced over low heat by half. Baste the pork with the marinade every 15 minutes and cook until the thickest part reaches an internal temperature of 160-165 degrees. Remove from oven and rest, covered, for 15-20 minutes. Deglaze the pan with white wine or sherry and season it until it’s perfectly delicious. Slice the pork thinly and serve with pan juices.