• 3 1/2 to 4 pound boneless pork loin
  • 3 tablespoons olive oil
  • 1 tablespoon minced fresh garlic
  • 2 cups chopped onion
  • 1 tablespoon fresh orange zest
  • 1 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 2 teaspoons kosher salt
  • 1 tablespoon honey
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup chopped cilantro
Trim fat from pork.

Heat the oil in a sauté pan and cook the garlic and onions for about 3 minutes. 

Remove from heat and add the zest, juices, salt, honey, coriander, cayenne and cilantro.

Measure 1/2 cup of this mixture and store, covered, in the refrigerator.

Place the pork in a large glass or ceramic dish.  (Or a large, heavy-duty plastic bag.) 

Pour over the remaining marinade. 

Cover or seal tightly and refrigerate for 24 hours.

Remove the pork from the marinade. 

Discard the marinade.

Brown the pork on a hot grill.

When browned on all sides, place over indirect heat and cook in closed grill for about 40 minutes or until internal temperature registers 145 º F.

Heat the reserved marinade and simmer until reduced by half.

When the pork is done, slice into thin slices and drizzle with this sauce.

If desired: garnish with fresh orange slices and cilantro sprigs.

Serves 10 to 12.