Mandarin Orange and Chili Roasted Pork Loin



  • 1 pork loin roast, 2 pound
  • 4 cloves of garlic, peeled and cut in thirds
  • 1/2 tablespoon kosher salt, plus a pinch for sprinkling
  • 1 teaspoon black pepper, plus a pinch for sprinkling
  • dried mandarins, 3/4 cup, chopped
  • 1/4 cup sweet and spicy pecans
  • 2 tablespoons fresh thyme
  • zest and juice of 1 lime
  • 1/4 cup olive oil
  • 3/4 cup white wine


Preheat oven to 375 degrees.

Pat your pork dry with paper towel and place in a shallow dish.  Cover both sides of your pork with kosher salt and pepper. Pierce pork about 12 times, deep enough to hold a third of a garlic clove.  Chop the dried mandarins and place in a food processor.  Add spicy pecans.  Remove the thyme leaves from the stems and add to the food processor as well. Pulse until mixed together, but still slightly chunky.  Add olive oil, wine and the zest and juice of your lime to the food processor and pulse for about 30 seconds.  Place your pork in a roasting pan on a rack and pour the sauce over the meat.

Place in your preheated oven for 2o minutes per pound.  This came out to an hour and 20 minutes for a 2 pound roast.