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Emeril’s Orange and Cumin Pork Loin

Recipe by This is a fabulously delicious and easy recipe for all pork lovers! Perfect for a holiday gathering, but delicious all year long! Adapted for Demarle users from a Martha Stewart recipe.


  • 3 pounds boneless pork loin, tied at 2-inch intervals
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons ground cumin
  • Coarse salt and ground pepper
  • 1/2 cup fresh orange juice (or juice from 1 large orange)
  • 1/4 cup white wine vinegar
  • 2 tablespoons orange marmalade
  • 2 tablespoons chopped fresh cilantro


1. Place Large Round Mold on Perforated Baking Sheet. Set aside. Preheat oven to 400 degrees.2. Pat pork dry with paper towels. Rub all over with oil, and season with cumin, 2 teaspoons salt, and 2 teaspoons pepper. 3. In large skillet, cook pork over high until browned on all sides, 8 minutes total (reduce heat if it begins to overbrown). Transfer pork to Large Round Mold. 4. In small bowl, whisk together orange juice, vinegar, and marmalade; drizzle over pork. 5. Roast pork, basting frequently with cooking juices, until cooked through (an instant-read thermometer inserted in thickest part of pork should read 140 degrees), 45-50 minutes. 6. Sprinkle pork with cilantro and let rest 10 minutes before slicing. Serve with pan juices.

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