From, "Above & Beyond Parsley...
Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 1 (5-pound) boneless pork loin
For Marinade:
  • 1/2 cup fresh lemon juice
  • 1/2 cup soy sauce
  • 1/2 cup red wine
  • 1/2 teaspoon ground ginger
For Sauce:
  • 2/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 20 whole cloves, tied in cheesecloth
  • 1/2 teaspoon cinnamon
  • 1 tablespoon grated orange zest
  • 1 cup fresh orange juice
  • 3 orange slices, halved (optional)

For marinade:
  Combine ingredients and pour over pork.  Cover and refrigerate overnight, turning occasionally.

Remove pork from marinade.  Bake in a 350-degree oven for 2-1/2 hours, basting often with marinade.  Serve with orange sauce.

For sauce: 
In a saucepan, combine sugar, cornstarch, salt, cloves, cinnamon, orange zest and orange juice.  Simmer over medium heat until thickened and clear.  Remove cloves.  Add orange slices, if desired.  Cover and remove from heat.

SERVES: 6 - 8

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