Recipe: Moroccan-Spiced Pork Loin with Orange Sauce (Mary Engelbreit)

MOROCCAN-SPICED PORK LOIN WITH ORANGE SAUCE

2 large garlic cloves, finely minced
1 1/2 teaspoons cumin seeds, lightly crushed
1 1/2 teaspoons ground coriander (divided)
1 1/4 teaspoons ground cardamom (about) (divided)
1/2 teaspoon anise or fennel seeds, lightly crushed
2 tablespoons olive oil
1 boneless center-cut pork loin roast (4 pounds), trimmed of excess fat
Salt and freshly ground pepper to taste
1 cup orange marmalade
2 tablespoons dry white wine
2 tablespoons water
3/8 teaspoon paprika, or more to taste
Pinch of salt

Combine garlic, cumin seeds, 1 teaspoon coriander, 1 teaspoon cardamom, the anise seeds and oil in small cup and mix well.

Lightly oil small roasting pan and put pork roast in pan. Rub spice mixture all over meat, turn roast fat-side up, and let marinate at room temperature 30 minutes to 1 hour.

Preheat oven to 450 degrees F.

Season pork generously with salt and pepper. Roast in preheated oven 15 minutes. Reduce temperature to 325 degrees F and roast 50 to 65 minutes longer (depending upon thickness of roast), or until instant-read thermometer inserted into center of meat registers 145 to 155 degrees. Transfer pork to cutting board and let rest 15 minutes. The internal temperature of meat will rise to about 160 degrees.

MEANWHILE, MAKE THE ORANGE SAUCE:
In small saucepan, combine marmalade, wine, water, remaining 1/2 teaspoon coriander, paprika, remaining 1/4 teaspoon cardamom (or to taste) and salt and bring to boil over medium heat, stirring occasionally. Remove from heat and let cool at room temperature. (Sauce can be made several hours ahead, covered with plastic wrap, and refrigerated.)

TO SERVE:
Thinly slice pork, arrange on serving platter and serve with sauce on the side.

Servings: 8
Source: 'Tis the Season Holiday Cookbook by Mary Engelbreit