Ingredients:
- ½ cup of honey
- 1 cup white wine
- Juice of 2 oranges
- 2 cloves chopped garlic
- 2 tablespoons chopped fresh rosemary
- 1 cinnamon stick, broken
- ¼ teaspoon freshly ground pepper
- 6-7 lb. pork loin, skin-on
- 2 oranges sliced
- 6 tablespoons butter, melted
- 12 cloves
Preparation:
Time: 2 hours, plus marinating overnight
Yield: 4 SERVINGS
- In a large bowl, combine the honey, wine, orange juice, mustard, garlic, rosemary, cinnamon and pepper. Mix well.
- Put the pork in the marinade, cover with plastic wrap and refrigerate for 24 hours. Periodically turn the pork to marinate on all sides.
- Preheat the oven to 450 °F. Place the rack in the center of the oven.
- Remove the meat from the marinade. Score the skin ¼ inch deep in a diamond pattern.
- Rub the salt into the roast.
- Stud the skin side with cloves.
- Set the roast into a shallow roasting pan, skin side up.
- Add a little water to the pan.
- Arrange the orange slices over the roast.
- Baste with melted butter.
- Put the roast in the oven. After 15 minutes, reduce the heat to 350°F. Add a little more water to the baking dish. Roast for 3 hours (allowing 30 minutes per pound). Baste periodically with the pan juices. Add more water as needed.
- Remove from the oven and let rest 15 minutes before carving. Pour the cooking juices into a jar and spoon off the fat. Reduce slightly and pass separately at the table.
