| Prep: 25 mins | Cook: 90 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 525 | 30g | 12g | 15g |
| sugars | fibre | protein | salt |
| 12g | 3g | 50g | 1.2g |
Standing as the star of my kitchen this week is the vibrant and delectable Pork Loin Roast with California Bay Laurel, a recipe that fuses traditional Southern cooking with fresh, fruity hints of California. I love this recipe not only for its burst of flavors that mingle beautifully on the palate but also for the nostalgic memories it arouses, like summers spent lingering at barbecue cookouts under the wide Texan sky.
A Texas-born Classic with a Fruity Twist
What truly fascinates me about the Pork Loin Roast with California Bay Laurel is how it navigates the delicate balance between hearty, protein-packed pork loin roast and the tangy citrusy delight from the orange and apples. The fruity twist to this dish ticks off several health boxes being rich in vitamins and antioxidants, which make this recipe not just delicious, but also nutritious.
The infusion of California bay laurel leaves lends this dish its unique, slightly floral taste, a flavor profile that’s hard to come across in traditional Southern cooking. Here, Southern comfort meets Californian freshness in a delightful intermingling of flavors.
Pairings and Possibilities
The relishing flavours of this dish pair beautifully with a glass of crisp California white wine which mirrors the fruitiness in the dish and complements the white wine used in the recipe. Likewise, the robust flavours of this recipe could play off exceptionally well against mild, creamy sides like potato gratin or a simple green salad.
Notably, the same marinade can be experimented with chicken or beef for non-pork eaters and fitness enthusiasts as both these meats pack in a solid nutritional punch. Don’t shy away from swapping Granny Smith apples with other varieties or even adding a bit of berry mix for some tart-sweet surprise. There is a certain joy in keeping traditions alive while infusing them with your personal touch, and that’s my ultimate motive behind this delightful recipe.
So, here’s to healthy, scrumptious food that brings people together, fuels the body and satiates the soul! Enjoy the Pork Loin Roast with California Bay Laurel, and don’t forget to experiment and make this recipe your own.
What You’ll Need
- 2.5 lbs pork loin roast
- 12 California bay laurel leaves
- 6 cloves of garlic, minced
- 1 tablespoon coarse sea salt
- 2 teaspoons ground black pepper
- 2 tablespoons olive oil
- 1 cup white wine
- 2 Granny Smith apples, cored and sliced
- 1 naval orange, rind grated and fruit sliced
- 1 cup natural apple juice
- 1 tablespoon sugar
Method
Step One
Preheat your oven to 350 degrees Fahrenheit. While the oven is warming up, rinse the pork loin roast under cold water and pat dry with a paper towel. Set it aside.
Step Two
In a small bowl, combine the minced garlic, sea salt, and black pepper. Using your hands, apply this mixture all over the pork loin roast. Make sure the roast is thoroughly covered with the seasoning.
Step Three
Over medium heat, warm up the olive oil in a large oven-safe skillet. Once the oil is hot, add the seasoned pork loin roast to the skillet and sear on all sides until they turn golden brown. This should take about 5-7 minutes per side.
Step Four
Remove the skillet from the heat and pour the white wine over the pork loin roast. Scatter the California bay laurel leaves around the pork in the skillet. Then arrange the apple slices and orange slices around and on top of the roast.
Step Five
Sprinkle the orange rind and sugar over the roast. Pour the apple juice into the skillet, being careful not to pour it directly on the roast which might wash away the seasoning and sugar.
Step Six
Place the skillet in the preheated oven and roast for about 1 hour and 15 minutes, or until the internal temperature of the roast reaches 145 degrees Fahrenheit.
Step Seven
Once done, remove the skillet from the oven and let the roast rest for about 15 minutes before slicing. This allows the juices to be reabsorbed into the meat, making it more tender and flavorful. Enjoy your Pork Loin Roast with California Bay Laurel!
