Monday, April 1, 2024

Cooking with Rod

By Rod Cohenour

Easter has just been celebrated and Spring is in full bloom. Roasting of meats will soon be passed by to avoid heating up the house. But this delightful dish just might prove to be the exception. Full flavored, with an enticing blend of flavors, give it a try. I'm sure you'll love it as much as we do.

Bon appetit~!

Ms Coffee-Orange Pork Loin


  • 3.5 to 4 lb boneless pork loin
  • 12 cups strong brewed coffee
  • 1 can frozen orange juice concentrate, thawed (will use 1/4 cup for rub and remainder as roasting liquid)
  • 2 large oranges, sliced
  • 2 large white or yellow onions, sliced
  • 1 envelope Lipton (or similar) onion soup mix
  • 2 Tbsp. Garlic powder
  • 2 Tbsp. Ground black pepper
  • 2 tsp. Ground cinnamon
  • 1 tsp. Paprika
  • 1 Tbsp.. Ground sage


    1. Preheat oven to 400° F.
    2. Prepare loin: rinse in cold water, pat dry. Remove heavy fat cap. Remove white membrane. With side showing remaining fat turned up, score loin using diagonal cuts in a diamond pattern.
    3. Prepare rub mixture: To 1/4 cup orange juice add onion soup mix and spices. Blend well with small whisk.
    4. Set out large roasting pan. Rub loin all over with prepared orange spice mixture, making sure to work into scored sections. Place loin in pan.
    5. Add remaining orange juice to brewed coffee, blend and add to roasting pan. Layer sliced oranges and onions over loin. (Too many? Retain for garnish.)
    6. Roast at 400° for 30 minutes. Then cover pan with lid or aluminum foil sealed tightly. Lower oven temp to 350°. Roast for one hour then check to make sure liquid is sufficient. Baste the loin. Plan 25 minutes per pound overall cooking time. For a crisper surface on your loin remove cover.

    Prepare your side dishes while loin roasts.

    7. Check loin about every 20 to 30 minutes. When almost done there should be enough liquid remaining to make a gravy, at least 3 to 4 cups. If not add fresh brewed coffee.
    8. When done remove loin from oven. Pour liquid into saucepan, returning loin to pan. Cover loin and let set while gravy is made.
    9. To make gravy: Liquid should not contain a lot of grease. If it does pour into a large jar and place in freezer to allow grease to rise to the top and begin to congeal. Remove congealed grease and pour remaining liquid into saucepan.

    Prepare thickening mixture: to 1/2 cup flour add 1/2 cup hot water. Whisk.

    Bring coffee and orange juice mixture to a boil. Add thickening mix, stirring constantly. When at desired consistency remove from heat.

    10. To serve: Plate loin with your choice of whipped mashed potatoes, steamed rice or pasta. Serve gravy over loin and potatoes, rice, or pasta.

Delicious with cranberry sauce, a green vegetable like green beans, broccoli, or asparagus, corn, and a mixed salad of greens, tomatoes, cucumbers and your choice of dressing. Hot crusty bread and a cold tea or lemonade top off the meal perfectly.

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