Orange Pork and Potatoes
Infuse your dinner table with the vibrant flavors of "Orange Pork and Potatoes," a hearty yet elegant dish that combines tender pork medallions, golden roasted russet potatoes, and a zesty orange-infused sauce. This recipe balances the savory richness of seared pork with the bright citrusy notes of fresh orange zest and juice, elevated by the earthy warmth of cumin, smoked paprika, and fresh rosemary. Perfectly cooked in an oven-safe skillet for easy cleanup, this one-pan wonder is ideal for busy weeknights or weekend gatherings. Pair it with a crisp green salad for a complete meal that’s both comforting and refreshingly unique. Ready in just over an hour, this orange pork recipe delivers a perfect blend of flavor and convenience while dazzling your taste buds!
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Recipe Information
Ingredients
- 1.5 pounds pork loin
- 3 medium russet potatoes
- 1 tablespoon orange zest
- 0.5 cup orange juice
- 3 tablespoons olive oil
- 3 large garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 sprigs fresh rosemary
- 1.5 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Cut the pork loin into 1-inch thick medallions and pat them dry with paper towels. Season both sides with 1 teaspoon of kosher salt and 0.25 teaspoon of black pepper.
Peel and cut the potatoes into 1-inch cubes. Toss them in a bowl with 2 tablespoons of olive oil, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of black pepper.
In an oven-safe skillet or braising pan, heat 1 tablespoon of olive oil over medium-high heat.
Sear the pork medallions for 2 minutes per side until browned, then remove them from the skillet and set aside.
Reduce the heat to medium and mince the garlic cloves. Add the garlic to the skillet, sauté for 1 minute until fragrant, then stir in the ground cumin and smoked paprika.
Add the orange zest, fresh orange juice, and chicken broth to the skillet. Stir to combine, scraping up any browned bits from the bottom of the pan.
Nestle the pork medallions back into the skillet and scatter the cubed potatoes around them. Add the rosemary sprigs on top.
Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 30 minutes.
Remove the cover and return the skillet to the oven. Bake for an additional 15-20 minutes, or until the potatoes are golden and tender, and the pork reaches an internal temperature of 145°F (63°C).
Carefully remove the skillet from the oven and discard the rosemary sprigs. Let the dish rest for 5 minutes before serving.
Plate the pork and potatoes, spooning some of the orange-infused sauce over the top. Serve warm and enjoy!
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 406 mg | 18% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.2 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1518 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
