This pork loin is baked in an orange soy concoction that results in an awesome, tender and flavorful dish.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • In a medium bowl, stir together the orange juice, soy sauce, olive oil, red onion slices, rosemary and garlic. Place the pork roast in a baking bag, and set in a roasting pan or baking dish. Pour the orange juice mixture over the roast, making sure to coat entirely. Close the bag according to package instructions.

  • Bake for 2 to 2 1/2 hours in the preheated oven, until the internal temperature of the loin is at least 145 degrees F (63 degrees C). Remove from the oven, and let stand for about 10 minutes to settle the juices. Carefully open the bag and remove the roast. Slice and serve with a little of the drippings drizzled over.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

397.3 calories; 37.2 g protein; 3.3 g carbohydrates; 110.2 mg cholesterol; 561.2 mg sodium. Full Nutrition

Reviews (139)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/29/2006
This recipe was great. Although I used a 2lb roast I stuck with the recipe. I added more garlic to the recipe about 2tbls more (garlic crazy). Very tender. Entire family loved it. My 5 year old daughter (who does'nt eat much) could not get enough. This is a keeper. Add some cornstarch to the drippings for an excellent gravy. Read More
(237)

Most helpful critical review

Rating: 2 stars
07/17/2006
The rosemary in this seems kind of out of place with the orange/soy mixture. It ended up overpowering any sweetness that the orange contributed. Could be good with some tweaking but only so-so as is. Read More
(36)
172 Ratings
  • 5 star values: 96
  • 4 star values: 52
  • 3 star values: 15
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
03/29/2006
This recipe was great. Although I used a 2lb roast I stuck with the recipe. I added more garlic to the recipe about 2tbls more (garlic crazy). Very tender. Entire family loved it. My 5 year old daughter (who does'nt eat much) could not get enough. This is a keeper. Add some cornstarch to the drippings for an excellent gravy. Read More
(237)
Rating: 5 stars
03/29/2006
This recipe was great. Although I used a 2lb roast I stuck with the recipe. I added more garlic to the recipe about 2tbls more (garlic crazy). Very tender. Entire family loved it. My 5 year old daughter (who does'nt eat much) could not get enough. This is a keeper. Add some cornstarch to the drippings for an excellent gravy. Read More
(237)
Rating: 5 stars
03/24/2011
I put the pork loin in the crock pot on low for 5-6 hours and get the same results as the baking bag. The loin comes out tender, moist, and perfect. Pour the juices into a small sauce pan and bring to a boil. Mix 1 Tbsp cornstarch and 1 Tbsp cold water. Wisk slowly into boiling juices until thick and serve over the pork loin. Read More
(149)
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Rating: 5 stars
01/12/2007
Wow phenomenal. It made the tenderest juiciest most flavourful pork loin I've ever had. I can't speak to the rosemary issue though as I had none so I omitted it. I added extra garlic because I am a garlic fiend! If you don't make a gravy out of the drippings you are losing out. I will definitely make this again. Read More
(125)
Rating: 5 stars
01/03/2005
My sister-in-law just made this recipe and my family has decided that it's a keeper since it's easy and delicious. The loin turns out very moist and the drippings make a great sauce. When I make it I think I will add a little orange zest to bring out a little more of the orange flavor. Read More
(99)
Rating: 4 stars
03/15/2004
Very moist and tender. Everyone loved it. The orange soy sauce wasn't very sweet so I added some apricot preserves. Really gave it a nice flavor. I thickened the sauce and added some pepper and garlic poweder and used it for gravy. Read More
(82)
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Rating: 4 stars
07/05/2006
This was really tasty. I didn't have OJ so I used 1/2c. water and 4T. orange marmalade. I didn't have a baking bag so I put foil over it for 1hr. then removed and baked uncovered and basted it for another hour. Poured the sauce directly over sliced meat and over steamed carrots. I liked this recipe b/c it used items that I already had in the house. Read More
(66)
Rating: 5 stars
07/22/2012
I have been making this same recipe for years except I use pork tenderloin and no onion. I marinate the tenderloins for approx 6 to 8 hours, remove from marinade and place tenderloins in baking pan, covered with foil. Let it come to room temp and then bake for about 20 to 25 mins. I heat the reserved marinade to use as gravy. Read More
(49)
Rating: 4 stars
03/20/2006
Overall this is a pretty good dish. I liked it although I think next time I would use about 1/2 of the soy and even considered using teriyaki. The roast was delicious very tender and moist. I will make this again. Read More
(48)
Rating: 2 stars
07/17/2006
The rosemary in this seems kind of out of place with the orange/soy mixture. It ended up overpowering any sweetness that the orange contributed. Could be good with some tweaking but only so-so as is. Read More
(36)