Orange and Smoked Paprika-Marinated Pork Loin Roast

Most of my favorite recipes start in the blender. I throw things in, puree until smooth, and then cook. It's the best way of getting maximum flavor with minimum effort.

That's how this easy roast pork loin recipe works. You start off by making a super simple puree of smoked paprika, garlic (tons of it), orange, and salt. Then you rub it all over a pork loin, cover and let it sit in the fridge overnight, all those badass flavors getting to know each other and making magic.

When you're ready to cook (the next day or the day after that if you prefer), you wipe off the excess rub and pop it in the oven for about an hour and change.

And that's it. Tender, juicy, full of flavor. You present it whole (oooh. ahhh.) then slice it up and serve with your favorite sides. Leftovers make for amazing sandwiches or chop and toss into eggs, quiche, pasta, soup, whatever. It's perfect for a party or just to keep you and your family fed for a couple days.

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Orange and Smoked Paprika-Marinated Pork Loin Roast
Serves 6-8. Adapted from a recipe in The Basque Book by Alexandra Raij and Eder Montero

Note: Must marinate for at least 8 hours before cooking

1 navel orange, cut into quarters (yes...the whole orange!)
1/2 cup orange juice
14 garlic cloves
1/2 cup smoked Spanish paprika (not the spicy kind)
1/3 cup extra virgin olive oil
3/4 cup kosher salt
1 5-7 pound bone-in center cut pork loin roast with fat intact

In a blender, puree orange quarters, juice, garlic, paprika, olive oil, and salt until smooth. Rub paste all over the pork loin and place in a baking pan. Cover with plastic and refrigerate for at least 8 hours and up to 48.

When ready to cook. Remove from refrigerator and wipe to remove excess paste. Leave on counter for one hour so that it comes up to room temperature.

Preheat oven to 450 degrees. Place loin in oven (uncovered) for 10 minutes, then lower heat to 300 and cook for an additional 45 minutes to one hour, until a thermometer inserted in center of loin reads 145 degrees.

Let rest at least 15 minutes before slicing and serving. 

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