Pork Loin with Orange Port Wine Sauce is a delicious and elegant way to ring in the New Year.
I love making special meals for my husband. Even more, I enjoy making something new for him to try and find that he thoroughly enjoys it. So much so that he clears a couple plates worth of it. That is exactly what happened when I made this pork loin dish.
The original pork loin recipe seemed to have triple the amount of liquid, which seemed too much. Besides that, there was talk of lighting the liquid on fire and well, that is just something I try to avoid. Back in high school, when we were busy making plans for homecoming week, I decided to make popcorn on the stove. Of course, being a typical teenager, I got distracted and the oil got too hot. Yes, you know what’s coming next. The pot caught fire and in my panic, I threw it in the sink and turned on the water which only made the flames sizzle. All that to say, I will leave the flambé process to the experts.
Because many families serve one of many pork dishes at midnight to celebrate New Year’s Eve, I wanted something special like this Pork Loin with Orange Port Wine Sauce to put on our table to ring in the new year. I think it is important to celebrate the past year for all that happened, good and bad, as well as celebrate the coming year, for which we have great hope for good things. Sure, Peruvians and Latins living around the world have some crazy ways to ring in the new year. Truthfully, we don’t typically “do” any of the crazy stuff, but we do enjoy a nice meal on New Year’s Eve and ceviche on New Year’s Day.
What special activities do you do for New Year’s? Do you have an traditional foods for New Year’s Eve or Day? Tell me about them!
- 2 pounds of pork loin (2 loins)
- 1/2 teaspoon salt
- 1/2 cup beef broth
- 1/4 cup orange marmalade
- 1/2 cup orange juice
- 1/4 cup port wine
- 1 tablespoon cornstarch
- Sprinkle salt on both sides of pork loins and place into a glass baking dish
- Combine broth, marmalade, orange juice, and port wine together. Pour over pork, turning to coat. Cover and refrigerate for 30 minutes to 2 hours, turning pork occasionally.
- Preheat oven to 350 F.
- Bake pork loins at 350 F with sauce until cooked through, about 25 minutes.
- Transfer juice to a small saucepan and cover pork to keep warm.
- Add 1 tablespoon to cornstarch in a small bowl and stir into the juices in the saucepan. Bring to a slow simmer, stirring frequently, until slightly thickened.
- Slice pork loin and serve with sauce poured over or on the side.
- I lined the baking dish with foil for easy clean up, but this also made it quick and simple to wrap and cover the pork while the sauce was thickening.