This orange-glazed pork loin is the kind of dish that feels special without being complicated. The meat stays tender and juicy thanks to a gentle roast, while the glaze adds a glossy layer of citrus sweetness balanced by savory soy sauce. Paired with a fresh eggplant and herb salad, the plate feels rich yet vibrant, making it ideal for a relaxed dinner that still looks impressive.
Ingredients
For the pork loin
- 800–900 g pork loin
- Salt and ground black pepper, to taste
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 2 onions, sliced into half rings
For the orange glaze
- Juice of 1 orange
- 2 tablespoons brown sugar
- 50 ml soy sauce
For the eggplant and herb salad
- 1–2 eggplants, sliced
- Salt, to taste
- Olive oil, for frying and dressing
- 10–12 cherry tomatoes, chopped
- 2 cloves garlic, finely chopped
- Fresh coriander, chopped
- Fresh parsley, chopped
- Ground black pepper, to taste
Instructions
Prepare and season the pork
Place the pork loin on a cutting board and make deep slits along its length without cutting all the way through. Season generously with salt, black pepper, coriander, and paprika. Drizzle with olive oil and rub the spices evenly into the meat.
Add aromatics
Rub the chopped garlic over the pork, then tuck onion slices into the slits. Tie the loin with kitchen twine so it holds its shape while roasting.
First bake
Lay remaining onion slices on parchment paper, place the pork on top, and wrap tightly with parchment and foil. Bake at 180°C for 40 to 45 minutes.
Make the glaze
While the pork bakes, combine orange juice, brown sugar, and soy sauce in a small saucepan. Cook over medium heat, stirring often, until the sauce thickens and becomes glossy. Remove from heat.
Glaze and finish
Unwrap the pork, brush it generously with the glaze, and return it to the oven uncovered. Bake for another 15 minutes until the surface caramelizes.
Prepare the eggplant
Lightly salt the eggplant slices and let them rest for 10 to 15 minutes. Pat dry, then fry in olive oil until golden on both sides. Transfer to a bowl.
Assemble the salad
Add cherry tomatoes, garlic, coriander, and parsley to the eggplant. Season with salt, black pepper, and a drizzle of olive oil. Toss gently.
Serve
Remove the twine from the pork, slice it thickly, and serve warm with the eggplant and herb salad on the side.
Why This Dish Works
The natural sweetness of orange pairs beautifully with pork, while soy sauce adds depth and balance. The eggplant salad brings freshness and texture, preventing the dish from feeling heavy. Each component supports the others without overpowering the plate.
Storage and Reheating
Leftover pork can be stored in the refrigerator for up to three days. Reheat wrapped in foil at 160°C for about 10 minutes to keep it moist. The salad is best fresh but can be kept for one day and refreshed with a little olive oil before serving.
This orange-glazed pork loin with eggplant and herb salad is a balanced, comforting meal that feels both rustic and refined, perfect when you want something memorable without extra effort.
