Roasted Pork Loin with Orange Spice Rub

Number of servings


  • boneless pork loin roast (3 1/2-pound)
  • 1 tablespoon fennel seed, crushed
  • 2 tablespoons Sunkist® orange zest
  • 2 teaspoons dried thyme leaves
  • 0.25 teaspoon red pepper flakes
  • 1 large shallot, peeled
  • 1 tablespoon kosher salt
  • 0.5 teaspoon coarsely ground black pepper
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • 0.25 cup + 2 tablespoons water
  • 0.5 cup freshly squeezed Sunkist orange juice
  • 0.75 cup sour cream
  • 1.5 teaspoons cornstarch


PREPARATION: 15 minutes

COOKING: 1 hour 27 minutes


  1. Preheat oven to 350°F.
  2. Place a rack in a shallow roasting pan. Pat the pork roast dry with paper towels.
  3. To make the rub, combine the fennel seed, Sunkist® orange zest, thyme leaves, red pepper flakes, shallot, 1 tablespoon salt, pepper, mustard and olive oil and in a food processor and process until finely chopped.
  4. Smear the pork on all sides with the rub, being sure to use it all.
  5. Place roast on rack in roasting pan and cook for about 1 1/2 to 1 3/4 hours, or until a meat thermometer registers 160°F.
  6. Remove roast from the pan to a platter and let sit for 10 minutes before carving. Meanwhile, begin making the sauce.
  7. Place the hot roasting pan on a burner and add 1/4 cup of the water and the Sunkist orange juice, scraping up all the pan drippings from the bottom of the pan.
  8. Bring to a boil, then reduce to a simmer and whisk in sour cream.
  9. In a small cup, whisk together the cornstarch and remaining 2 tablespoons water to make a slurry, and then whisk it into the sauce.
  10. Cook until sauce is thickened and has come to a boil, then remove from heat.
  11. Thinly slice the pork and serve with the sauce.