- 3 1/2 to 4 pound boneless pork loin
- 3 tablespoons olive oil
- 1 tablespoon minced fresh garlic
- 2 cups chopped onion
- 1 tablespoon fresh orange zest
- 1 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 2 teaspoons kosher salt
- 1 tablespoon honey
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/4 cup chopped cilantro
Heat the oil in a sauté pan and cook the garlic and onions for about 3 minutes.
Remove from heat and add the zest, juices, salt, honey, coriander, cayenne and cilantro.
Measure 1/2 cup of this mixture and store, covered, in the refrigerator.
Place the pork in a large glass or ceramic dish. (Or a large, heavy-duty plastic bag.)
Pour over the remaining marinade.
Cover or seal tightly and refrigerate for 24 hours.
Remove the pork from the marinade.
Discard the marinade.
Brown the pork on a hot grill.
When browned on all sides, place over indirect heat and cook in closed grill for about 40 minutes or until internal temperature registers 145 º F.
Heat the reserved marinade and simmer until reduced by half.
When the pork is done, slice into thin slices and drizzle with this sauce.
If desired: garnish with fresh orange slices and cilantro sprigs.
Serves 10 to 12.
