Pork loin with cumin

Ingredients

• 1.2 kg Pork loin, tied at 4cm intervals
• 120 ml Fresh orange juice
• 50 ml White wine vinegar
• 2 tbsp Extra-virgin olive oil
• 1 1/2 tbsp Orange marmalade
• 1 1/2 tbsp Coriander leaves, fresh, chopped
• 1 1/4 tbsp Cumin, ground
• 1 tsp Fresh ground salt
• 1 tsp Black pepper, ground

Method

1. Preheat oven to 200°C.
2. Pat pork loin dry with kitchen or paper towels.
3. Rub all over with oil, and season with cumin, salt, and pepper.
4. Place meat in skillet and cook over medium-high heat or until browned, all sides, for 8 minutes total.
5. Transfer pork to a baking dish so it fits tightly, without too much space around.
6. In a small bowl, whisk orange juice, vinegar, and marmalade until blended; drizzle over pork.
7. Roast pork, basting frequently with cooking juices, until cooked through for 30 to 35 minutes.
8. Sprinkle pork with coriander and let rest for 10 minutes before slicing.
9. Drizzle with pan juices before serving.