Many times, when I am deciding what to cook for dinner, the determining factor will be what type of wine I'll be drinking. In this instance, it was a bottle of Corsican red wine which inspired me. Domaine D'Alzipratu's 2015 Fiumeseccu is a wine of finesse and elegance with savory, fresh flavors. It's the type of wine that is hard to stop drinking because it is so pleasing to the palate (i.e. delicious!!!). This flavorful wine was a great accompaniment to the Pork Loin with its own array of spices and flavors. Read more about this wine (a steal at $21!) in my article at Grape Collective. Bon Appetit!
1 pork loin, about 2 pounds
1 large clove of garlic, peeled and thinly sliced
1 cup orange juice
¼ cup olive oil
1 medium onion, chopped
1 teaspoon Chinese five spice
1 teaspoon cardamom
1 teaspoon cumin
Salt and freshly ground pepper
3 tablespoons whole-grain mustard
1) Preheat oven to 425 degrees F.
2) Make some cuts in the pork loin with the point of a knife and insert the garlic slices. Season the pork with salt and pepper.
3) Combine the orange juice, olive oil, onion, Chinese five spice, cardamom and cumin in a large airtight container and mix together. Add the pork and marinate for 2 hours in refridgerator.
4) Drain the meat, reserving the marinade in a small bowl. Brush the pork with the mustard. Coat an ovenproof skillet with oil and place over a medium-high heat. Sear the tenderloin until browned on all sides.
5) Add the orange juice and the marinade to the skillet with the meat. Roast the tenderloin in the oven for 25-30 minutes, until the internal temperature reads 145 degrees F. Let the meat rest for 5 minutes before slicing and serving with the onions and pan juices.