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My review
Orange Soy Pork Loin
JSHAFFER
"This pork loin is baked in an orange soy concoction that results in an awesome, tender and flavorful dish."
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Ingredients
2 h 35 m servings 397 calsOriginal recipe yields 10 servings
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- US
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 397 calories; 25.2 g fat; 3.3 g carbohydrates; 37.2 g protein; 110 mg cholesterol; 561 mg sodium. Full nutrition
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Reviews
Read all reviews 126158 Ratings
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Most helpful positive review
3/29/2006
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 ...
Most helpful critical review
7/17/2006
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-s...
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3/29/2006
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 ...
3/24/2011
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 ...
1/12/2007
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 bec...
1/3/2005
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 ma...
3/15/2004
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 ...
7/5/2006
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 ...
3/20/2006
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 w...
7/22/2012
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...
7/17/2006
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-s...