Many of my recipes come from the fact that I live just a little too far from the nearest supermarket to simply jump in the car when I’m out of a certain ingredient. OK…actually, I’m too damn lazy. So I stand in front of the refrigerator, doors open, looking at my inventory, and when the fridge alarm sounds telling me to shut the freakin’ door, I’ve usually decided on what I’m going to do.
This is one such recipe. It works with whatever cut of pork you like, and with whatever citrus you have on hand. I’ve used blood oranges, grapefruit, you name it.
1 5-lb. pork loin
2 garlic cloves, through a garlic press
3 cloves, crushed
1 large lemon, juice and zest
1 orange, juice and zest
1 8″ sprig fresh rosemary, cut into pieces
2 teaspoons fennel seed, coarsely chopped
1 teaspoon juniper berries, coarsely chopped
2 bay leaves
salt and pepper
1/4 cup extra virgin olive oil
To make the marinade, combine garlic, cloves, lemon juice and zest, orange juice and zest, rosemary, fennel, juniper berries, bay leaves, and some salt and pepper in a bowl.
Place pork loin, fat side up, on cutting board and gently slash diagonally through the fat, creating a diamond pattern.
Place pork loin in a non-reactive bowl and massage well with marinade mixture. Cover with plastic and refrigerate overnight.
Next day, let the pork loin come to room temperature. Wipe off the marinade, especially the larger chunks. Season again with salt and pepper.
Pre-heat oven to 350 degrees.
On the stove top, heat an ovenproof pan. Place pork loin fat side down and sear. Flip the loin over so that all sides sear nicely, then place in the oven. Cook with fat side up. Cook until internal temperature reaches 140 degrees.