- 3 1/2 to 4 pound boneless pork loin
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon minced fresh garlic
- 2 large onions, halved and thinly sliced
- 2 tablespoons freshly grated orange zest
- 1 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 2 teaspoons kosher salt
- 1 tablespoon honey
- 1 teaspoon coriander
- 1/2 teaspoon chile pepper flakes
- 1/4 cup chopped cilantro
- Fresh orange slices and cilantro sprigs, for garnish
Trim any excess fat from the pork.Heat the oil and lightly sauté the garlic and onions.
Stir in the orange zest, juice, lemon juice, salt, honey, coriander pepper flakes.
Measure out 1/2 cup of the mixture and put into a covered container and store in the refrigerator for basting the pork later.
Place the pork in a large plastic bag.
Pour over the remainder of the marinade.
Seal tightly, place in a shallow pan, and chill for 24 hours.
Remove the pork from the marinade (discard this marinade) .Grill over a hot grill to brown on all sides. Then place over indirect heat on the hot grill, close the grill and roast for about 1 hour or until a thermometer registers 150 degrees º F. when place in the thickest part.
During the last 10 or 15 minutes of cooking, baste with the reserved marinade.Remove and allow to sit for 20 to 30 minutes.Slice and garnish with orange slices and sprigs of cilantro.Serves 8 to 10.
Brown the marinated pork in a large heavy pan of top of the range. Place in a preheated 400 º F. oven until it reaches the proper temperature. Remove a couple of times during the last minutes of cooking and baste with the reserved marinade.