Serves 4 Difficulty
2 pounds pork loin 1/2 cup orange juice 1-1/2 Tablespoon sugar 1 small onion, cut into wedges 1 bay leaf, crumbled 1 garlic clove, chopped 1/4 teaspoon dried thyme 1 orange, cut into whole slices and rind removed 2 apple, peeled, cored and thinly sliced 1 Tablespoon butter Salt and pepper 1/2-1 cup gf beef stock 1 Tablespoon butter
In a small bowl combine orange juice, 1/2 teaspoon salt, 1 tablespoon sugar, onion and bay leaf. Pour over pork, cover and refrigerate for 12 hours, turning occasionally.
Preheat oven to 450 degrees F.
Remove pork from marinade and set marinade aside for basting.
Mix together salt, garlic and thyme; rub over pork.
Place pork in a roasting pan, fat-side up, and roast for 20 minutes. Reduce heat to 350 degrees F and baste with marinade every 10 minutes. Roast for an additional hour, or until pork registers 155 degrees F.
When pork is done, remove from roasting pan, cover with foil and keep warm.
In a skillet, saute orange and apple slices in butter. Sprinkle with remaining sugar until nicely glazed.
Set roasting pan over medium-high heat and add stock loosening browned bits and mixing with pan juices. Reduce sauce to half and add 1 tablespoon butter and adjust seasonings.
Serve sliced pork loin with apple and orange slices and pan sauce.