Filed Under: BBQ, citrus, grill-guide, lemon, orange, Pork, pork loin, pork recipe

Grilled Pork Loin with Oranges and Lemons

This dish beautifully combines citrus with juicy pork.

June 13th, 2016

From Flavorwalla by Floyd Cardoz (Artisan Books).

If you’re cooking the very lean standard pork, the marinade keeps it nice and moist; in fact, you really can’t cook ordinary pork roasts without marinating them, or they’ll dry right out. If you are working with heritage pork, this marinade complements its rich flavor.
Prep Time
Overnight marinade and 8 minutes for resting
Cook Time
About 40 minutes
  • One 2-pound/907-gram pork loin roast
  • 3 whole cloves
  • Half a 3-inch cinnamon stick
  • 1 orange, thinly sliced
  • 2 lemons, thinly sliced
  • 2 tablespoons canola oil
  • 4 garlic cloves, finely minced
  • One 2-inch piece fresh ginger, peeled and grated
  • Leaves from one 6-inch rosemary sprig, finely chopped
  • 2 tablespoons sweet paprika
  • 1 tablespoon black peppercorns, coarsely ground
  • 1 tablespoon Colman’s mustard powder, or yellow mustard seeds, finely ground
  • 1½ tablespoons kosher salt
  1. In a spice/coffee grinder, finely grind the cloves and cinnamon stick together. Set aside.

  2. Squeeze the juice from the orange and lemon slices into a large ziplock bag and add the slices to the bag. Add the oil, garlic, ginger, rosemary, paprika, pepper, mustard powder, the reserved cloves and cinnamon, and the salt. Place the pork in the bag, seal the bag, and massage it to distribute the marinade all over the meat. Marinate in the refrigerator overnight.

  3. Prepare a medium-hot charcoal grill for indirect heat, arranging the coals on one side of the grill. Or, if using a gas grill, turn one burner off after the grill has reached temperature. Remove the pork from the marinade and let stand while the grill heats.

  4. Strain the marinade and reserve the solids; discard the liquid.

  5. Place the pork loin on the cool side of the grill. Coat the loin with the reserved solid marinade ingredients. Cover the grill, with the vent in the lid directly over the meat if possible, and open the vent; you may have to adjust the vent in the bottom of the grill so that the smoke pulls properly through the top vent. Grill-roast until the pork is cooked to medium, about 30 minutes; it should still be pink and juicy. Transfer to a cooling rack and let rest, uncovered, for 8 minutes.

  6. Slice the pork against the grain and serve.

Grilled Pork Loin with Oranges and Lemons
Lauren Volo

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