Roast Pork Loin with Mojo Sauce and Oranges
Roast pork with Cuban-style mojo sauce (olive oil loaded with garlic, cumin, and citrus juice) and oranges is a classic combination. We thought a scaled-down version of this dish would make a perfect weeknight supper for four.
Why This Recipe Works
After trying a handful of the most commonly available options for our roast pork recipe, we settled on blade-end pork loin, which is quite tender and has the benefit of a thick blanket of fat across the top, which melts and moistens the meat as it roasts—something especially important with high-heat roasting. The correct temperature produced perfectly juicy meat with a well-browned, glistening crust in about 30 minutes. Total cooking time for our roast pork loin recipe—including preparation, stovetop sear, and a rest once cooked (for the roast’s juices to redistribute themselves)—was less than an hour.
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