Orange-Glazed Pork Loin with Eggplant and Herb Salad

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When you want to impress without stressing, this Orange-Glazed Pork Loin with Eggplant and Herb Salad is a total showstopper. The pork is juicy, tender, and full of flavor, marinated with garlic, paprika, and coriander, then roasted to perfection and brushed with a rich, sticky orange-soy glaze. Served alongside a bright eggplant and herb salad, this dish strikes that beautiful balance between hearty and fresh, sweet and savory. It’s an elegant yet approachable recipe that’s perfect for special dinners or just to elevate your weekend meal.

Full Recipe

Ingredients

For the Pork Loin:

  • 1.7–1.9 pounds (800–900 g) pork loin

  • Salt – to taste

  • Ground black pepper – to taste

  • 1 tsp ground coriander

  • 1 tsp paprika

  • 2 tbsp olive oil

  • 3 cloves garlic, crushed and finely chopped

  • 2 onions, cut into half rings

For the Glaze:

  • Juice of 1 orange

  • 2 tbsp brown sugar

  • 50 ml (1.6 fl oz) soy sauce

For the Salad:

  • 1–2 eggplants, sliced

  • Salt – to taste

  • Olive oil – for frying and dressing

  • 10–12 cherry tomatoes, chopped

  • 2 cloves garlic, finely chopped

  • 1 bunch coriander, chopped

  • 1 bunch parsley, chopped

  • Ground black pepper – to taste

zed Pork Loin with Eggplant and Herb Salad

 by admin

 

  1. Prepare the pork: Place the pork loin on a clean board and make deep slits along its length without cutting all the way through. This helps the seasonings and onions infuse into the meat.

  2. Season the meat: Sprinkle salt, black pepper, ground coriander, and paprika evenly over the pork. Drizzle with olive oil and rub the mixture thoroughly into the meat.

  3. Add garlic and onion: Rub minced garlic over the pork, then stuff onion half-rings into each slit for flavor and moisture.

  4. Tie it up: Use kitchen twine to secure the meat so it holds its shape during roasting.

  5. Wrap and bake: Place the remaining onion slices on parchment paper, lay the pork on top, then wrap it in parchment and foil. Transfer to a baking dish and bake at 180°C (356°F) for 40–45 minutes.

  6. Make the glaze: While the pork bakes, juice an orange and pour the juice into a small saucepan. Add brown sugar and soy sauce. Cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy. Remove from heat.

  7. Glaze the pork: Take the pork out of the oven, open the foil and parchment, and brush the glaze generously over all sides of the meat. Return to the oven and bake uncovered for another 15 minutes to caramelize the glaze.

  8. Prepare the eggplant: Slice the eggplants, salt them lightly, and let them rest for 10–15 minutes to release excess moisture. Pat dry with paper towels.

  9. Fry the eggplants: Heat olive oil in a pan and fry the eggplants until golden on both sides. Remove and place in a salad bowl.

  10. Assemble the salad: Add chopped cherry tomatoes, minced garlic, coriander, and parsley to the bowl. Season with salt, pepper, and a drizzle of olive oil. Toss well to combine.

  11. Serve: Remove the twine from the pork, slice it into portions, and serve it warm with the fresh eggplant salad on the side.

Nutrients

  • Calories: 430 kcal per serving

  • Protein: 35 g

  • Fat: 22 g

  • Carbohydrates: 18 g

  • Fiber: 3 g

  • Iron: 3 mg

  • Vitamin C: 24 mg

Why You’ll Love This Recipe

This recipe combines the best of both worlds—succulent roasted pork and a refreshing Mediterranean-inspired salad. The orange glaze adds a gentle citrus sweetness that cuts through the richness of the meat, while the soy sauce gives a savory, umami depth. The eggplant salad is a bright, herby companion that keeps the dish balanced and light. It’s versatile enough for a festive dinner yet simple enough for a cozy family meal.

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