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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 10 |
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Cooking Light Ingredients:
3 cups water, divided |
1 1/2 tablespoons grated orange rind |
4 cups fresh orange juice |
1/2 cup kosher salt |
1/4 cup packed brown sugar |
1/4 cup low sodium soy sauce |
2 cups ice cubes |
1 (3 lb) boneless pork loin, trimmed |
1/4 cup orange marmalade |
2 tablespoons fresh orange juice |
1 tablespoon low sodium soy sauce |
orange slice |
parsley sprig |
Directions:
1. In a small saucepan, combine 1 cup water and orange rind; bring to a boil; remove from heat; pour into a large bowl; cool to room temperature.
2. Add 2 cups water, 4 cups juice, salt, sugar, and 1/4 cup soy sauce; stir until the salt and sugar dissolve.
3. Pour salt mixture into a 2 gallon zip-lock plastic bag; add in ice and pork; seal.
4. Refrigerate 24 hours, turning bag occasionally.
5. Preheat oven to 450°.
6. Combine marmalade, 2 tablespoons juice, and 1 tablespoon soy sauce; bring to a boil; cook 10 seconds or until marmalade melts; remove from heat.
7. Remove pork from bag; discard brine.
8. Pat pork dry with paper towels; place pork on roasting pan coated with cooking spray.
9. Bake for 15 minutes; decrease temperature to 325°, bake 45 minutes.
10. Brush marmalade mixture over pork; bake 5 minutes or until thermometer inserted into thickest portion reads 155°.
11. Place pork on a platter; cover with foil; let stand 15 minutes.
12. Garnish with orange slices and parsley.
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