Orange & Garlic Roast Pork Loin

Can be made in the slow cooker!

2.5 lb. pork loin roast, trimmed of excess fat
1 tbsp. olive oil
1 tbsp. salt
1 tbsp. pepper
6 cloves garlic, minced
1 large red onion, thinly sliced
juice of 2 large navel oranges
juice of 2 limes
3/4 cup watercilantro for garnish

Heat a large dutch oven over medium-high. When it’s hot, add the olive oil. Sprinkle the pork loin with salt and pepper on all sides, then place it in the pan, searing it for about 5 - 6 minutes on all sides to get a deep, golden brown crust.

Add the remaining ingredients, minus the cilantro, cover and reduce the heat to medium. Cook for 45 minutes to an hour, rotating every 10 minutes or so. It’s done when your meat thermometer reads 160° or the insides are a very pale pink.

Remove to a platter, cover with everything in the pan, sprinkle some cilantro leaves over it, and let stand for 5 minutes before slicing and serving.

Makes 8 servings.