CUMIN CRUSTED PORK LOIN ROAST WITH BRANDIED ORANGE SAUCE

Prep time 10 min
Marinating time 8 hours
Roasting time 1 1/2 hours
Makes 6 servings

Marinade:
2 cups (500ml) orange juice
1/4 cup (50 ml) olive oil
1 tbsp (15 ml) ground cumin
1 tsp (5 ml) salt
3 1/2 to 4 lb (1.75 to 2 kg) rack of pork (6 to 8 ribs)
1 tsp (5 ml) cumin seeds

Sauce:
1 cup (250 ml) orange juice
1/4 cup (50 ml) brandy
2 garlic cloves, minced or 1 1/2 tsp (7ml) bottled chopped garlic
1/4 cup (50ml) finely chopped fresh parsley or coriander

Pour 2 cups orange juice and olive oil into a large plastic bag, then sprinkle in cumin and salt. If pork is tied with butcher’s string remove and discard. Using the tip of a knife make shallow slits all over pork. Place pork in bag with marinade; push meat down in marinade then squeeze out as much air as you can. Seal tightly with an elastic band as close to meat as possible. Place bag in a bowl. Refrigerate overnight, or at least 8 hours.

Preheat oven to 375 F (190C) Line a large shallow sided roasting pan or baking dish with foil.
Remove pork from bag, but do not discard marinade. Place pork bone side down on prepared pan. Sprinkle evenly with cumin seeds. Roast uncovered in centre of preheated oven until an instant read thermometer inserted into centre of roast reaches 155F (70C) about 1 1/2 hours. When done, remove roast to cutting board and let stand 5 min before slicing.

While meat is roasting, pour marinade into a large wide frying pan set over high heat. For sauce stir in 1 cup orange juice, brandy and garlic. Boil stirring often, until sauce is thickened and reduced by half, about 15 min. Just before serving stir in parsley. Slice pork into chops and serve drizzled with sauce.