Soooo… Let’s start this post off with a truth bomb. The boneless pork loin I used to initially test this recipe smelled… weird, to put it mildly. Like… bad-weird. I marinated it anyway and decided to write this blogpost while I’m currently crossing my fingers, praying I don’t accidentally kill my entire family this evening. EHEHEHEHEHE SRY 4 T3H F00D POISONING & SUBSEQUENT DEATH GUYZ!! LUV YA!!!
Really, though, I had to Google “pork loin smells funny, can I still cook it?” I should probably freeze my bulk meats immediately from now on instead of letting them party in the fridge together for 4 days. Sigh. (#procrastinatorextraordinaire) After scouring several rotten-meat-rooted forums, I decided that if others haven’t died from smelly pork, we’ll probably be just fine. I still have high hopes for this citrus marinated pork loin.
Update: It had a perfectly sweet, citrusy caramelized glaze on the outside and a perfectly tender, just barely pink inside. Sooo (surprisingly) delicious! Stinky Pork, I’ll never doubt you again! I’ve made this at least twice since the Day of the Foul Pork with great results. Don’t let my absolutely disgusting blogpost talk you out of making it – I swear, it’s awesome!
(Just kidding, we’ll probably die of food poisoning next time.)
- 1 - 2-3 lb boneless pork loin
- ¾ cup olive oil
- ½ cup diced onion, finely chopped OR 1 shallot, minced
- ½ cup freshly squeezed orange juice
- ¼ cup freshly squeezed lemon juice
- 2 garlic cloves, grated OR minced
- 2 tbsp maple syrup OR honey
- 2 tsp fresh thyme, lightly packed & chopped
- 1 tsp fresh rosemary, lightly packed & chopped
- 1 tsp fresh sage, lightly packed & chopped (Feel free to use any combo of fresh or dried herbs that you have on hand - if using dried herbs, cut amounts in half)
- ½ tsp sea salt
- Freshly ground black pepper
- Preheat oven to 425.
- Whisk marinade ingredients together in a glass bowl OR simply place all whole ingredients in a blender until smooth.
- Pour marinade over pork loin in a large ziplock bag.
- Marinate all day or overnight - about 8 hours. (at least 4 & no more than 12 hours.)
- Place marinated pork loin on a parchment lined baking sheet and bake for around 20 minutes until thermometer in center reads 145.
- Let meat rest 5-10 minutes before slicing & serving.