Oven-Roasted Laranja-Marinated Pork Loin: A Citrus-Infused Portuguese Delight
There’s something magical about the way citrus transforms meat—especially pork. In Portugal, laranja (orange) isn’t just for dessert or breakfast juice. Its sweet brightness and vibrant acidity make it a perfect marinade base for savory dishes. This laranja-marinated pork loin roasted in the oven is tender, juicy, and bursting with zesty flavor—an easy yet elegant dish that works for a family dinner or an impressive weekend gathering.
The Marinade: Where the Magic Begins
The secret to the dish’s richness is the marinade. Fresh orange juice brings sweetness and acidity, garlic adds depth, and aromatic herbs like bay leaf bring earthiness. A dash of olive oil and a splash of white wine round out the mixture.
Let the pork loin bathe in this marinade for at least 4 hours—or even better, overnight. The citrus not only infuses the meat with flavor but also tenderizes it beautifully.
Oven-Roasting to Perfection
After marinating, let the pork come to room temperature while preheating your oven to 190°C (375°F). Pat the loin dry, reserving the marinade.
Transfer it to a roasting pan and pour the reserved marinade over the top. Roast for about 50–60 minutes, or until the internal temperature reaches 63°C (145°F).
For a thicker sauce, reduce the leftover marinade on the stovetop with a splash of butter until it becomes silky and concentrated—drizzle this over the sliced pork just before serving. This is optional.
Side Dish Suggestions
Serve the pork sliced thinly with:
- Garlic white wine roasted potatoes
- Sautéed greens or a bitter arugula salad
- Rustic Portuguese-style white rice with garlic
Finish with a final zest of fresh orange peel for extra aroma.
Wine Pairing: Finding the Right Balance
Laranja-marinated pork loin has a sweet-savory profile, so you’ll want a wine with good acidity and a bit of fruit to match the citrus and cut through the richness of the pork.
White Wines:
- Vinho Verde (Portugal): Light, crisp, and slightly effervescent. Its citrus notes mirror the orange in the dish while cleansing the palate.
- Albariño: Another zippy white with stone fruit and citrus aromas—great for accentuating the marinade.
- Chenin Blanc: Especially from the Loire Valley or South Africa, its acidity and subtle sweetness pair beautifully with pork and orange.
Red Wines:
- Pinot Noir: A lighter red with soft tannins and red fruit character. Elegant and not overpowering.
- Bairrada (Portugal): If you prefer a Portuguese red, look for a Baga grape—its earthy tones and balanced acidity can complement the dish nicely if served with a heartier side like roasted potatoes.
Final Thoughts
This oven-roasted pork loin is a celebration of balance—citrus and savory, tenderness and texture. It’s a dish that’s easy enough to make midweek but special enough to serve at a dinner party. Paired with the right wine, it’s a full sensory experience.
Bom apetite!
Oven-Roasted Laranja-Marinated Pork Loin
Ingredients
- 2 lb pork loin (1 kg)
- 1 juice from a large, juicy orange, plus zest of the orange
- 2 tbsp soy sauce
- 1 tsp worcestershire sauce
- 1 tbsp sugar
- 4 garlic cloves, smashed
- 2 bay leaf
- splash white wine
Equipment
- 1 medium bowl
- 1 large ziplock bag
- 1 cookie sheet or baking dish
Instructions
Combine all ingredients except the pork loin in a medium sized bowl and stir to incorporate.- In a large container or zip lock bag place the pork loin inside and pour the marinade over. Turn the pork loin over and over so that the marinade covers the loin.
- Let the pork loin marinade for at least 4 hours and up to overnight in the refrigerator.
- One hour prior to cooking take the pork loin out of the refrigerator and set on the counter to warm up a bit and get closer to room temperature.
- Turn on an oven and set to 375F / 190C.
- Remove the pork loin from the marinade and place on a baking sheet or baking dish. For easier clean up place a sheet of tin foil underneath the pork loin and fold the edges up slightly.
- Place the pork loin baking sheet/dish into the oven and cook for 50-60 minutes, until the pork loin reaches 145°F / 63°C. Use a meat thermometer to check to temperature after 50 minutes.
- After the pork loin reaches the desired internal temp remove from the oven and let rest for 10 minutes.
Then place on a cutting board and slice into 1/2 inch thick slices for serving.- Pour any remaining juices over top and serve with your favorite side dish.
