Growing up in Pennsylvania, you become accustomed to long and dreary winters with snow storms at the beginning of March. Living on a large lake in the snow-belt, the winters are unrelenting, and by the third month of a new year you are begging for spring.
Orange Rosemary Pork Loin with Lemon Cannellini seemed like a perfect dish to welcome daylight savings and hopefully a turn for better weather.
I started with making the marinade which included diced garlic, rosemary and orange zest. After chopping all the ingredients together it forms a paste which I then added to olive oil. This mixture smelled amazingly fresh and sweet.
I marinated the 1lb loin for an hour, then threw it in the oven at 450F for 30 minutes.
I served the pork loin with Lemon Cannellini, which was the perfect citrus balance to the orange zest in the pork.
I was extremely pleased with the way this dish turned out. Pork Loin is generally not my favorite dish, but this turned out exceptionally delicious. It was the perfect ending to another cold and snowy Sunday.
Ingredients:
- 3 garlic cloves, minced
- Grated zest of 1 orange
- 2 Tbsp chopped fresh rosemary
- 3 Tbsp olive oil
- 1 Pork loin
- 1 Can cannellini beans
- Juice of 1 lemon
Directions:
1. Combine the garlic, orange zest and rosemary and chop until the mixture forms a paste. Put this mixture into bowl with olive oil
2. Season the pork with salt and pepper, and rub the paste all over the loin. Marinate for 1-4 hours.
3. Place pork on a roasting pan and bake at 450F for 25-30 minutes. Take meat out and let setup for 10 minutes.
4. Place the beans, lemon juice, and 1 tbsp of rosemary in a saucepan and warm through.
P.S. Are any other food bloggers excited for daylight savings, just for the extra hours for your photography? I know I am.
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9 Responses to Orange Rosemary Pork Loin
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About
My name is Jason and I am 29 years old and live on a lake in PA. I purchased my first DSLR camera in February 2011, and I am learning the art of food photography. I started this site to document my fascination with cooking, photography and of course my German Shepherd, Danger.
That sounds delicious for something so simple. Zest and rosemary must pack a good flavor punch.
Very simple… I plan on starting to incorporate some zest in more of my recipes.
Love how you set up the photographs…with the black and white placement, bright yellow napkin and rubber band balls (is that what they are?). Beautiful!
Thanks for the feedback! They’re actually wicker balls I got at Target
Holy Crap! Yes, I’m excited out of my mind about the daylight savings. That way I don’t have to make dinner in the middle of the day for my photography! Haha. I’m in the same boat as you, new to food photography. I actually started my blog with a point and shoot, but things are getting better with my DSLR. Nice site. Love cannelini beans!
The only downside of DST is that it is almost pitch black at 7:00am. Makes it sometimes hard to get out the door
This pork loin sounds amazing! I love the rosemary and orange flavors going on here!
And I’m with you – can’t wait to start taking more pictures outside!
Very simple and sounds delicious,You make me starv
Wow! Happened to come across your site on the Chobani page!! I love, love, love your photographs!! You are extremely talented! I am going to try the pork and also the sweet potato fries. Keep doing what you’re doing!