Lombo Suíno ao Molho de Laranja

Instructions

1. Mix the orange juice, orange zest, crushed garlic, rosemary, thyme, honey, Dijon mustard, olive oil, salt and pepper into a marinade. Score the pork loin and place in the marinade. Refrigerate for at least 2 hours, preferably overnight.
2. Preheat oven to 180°C. Remove the pork from the marinade and pat lightly dry. Reserve the marinade.
3. Heat a large oven-proof skillet over high heat. Sear the pork loin on all sides until deeply golden, about 2 minutes per side.
4. Pour the reserved marinade around the pork (not over it). Transfer the skillet to the oven.
5. Roast for 55–65 minutes, basting with pan juices every 20 minutes, until the internal temperature reaches 68°C (155°F).
6. Remove the pork and rest on a cutting board loosely covered with foil for 10 minutes. Meanwhile, pour the pan juices into a small saucepan and simmer for 5 minutes until reduced to a glossy sauce.
7. Slice the pork and arrange on a platter. Drizzle with the orange sauce. Serve with white rice and farofa.

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