Orange Mirepoix Pork Loin

Over the years, both for guest cooking and for meals at the convent and friary, our cooks are always on the lookout for delicious recipes with a unique twist that are easy to prepare. This special orange pork recipe is one of these! While pork loin can be roasted in the oven — a pan-fried preparation is equally as tasty.

We very much enjoyed this lovely meat course and hope that you will too! Juicy and flavorful, this is a keeper! 

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Orange Mirepoix Pork Loin
15minutes , plus 1 hour stove time
1hour, 15 minutes



  1. In a large saucepan, melt butter on stovetop until it bubbles and becomes frothy.
  2. Add onion, carrot and celery. Sautee until tender.
  3. While vegetables are cooking, season pork loin with salt and pepper.
  4. Push aside vegetables in saucepan, leaving a space in the middle. Place pork loin in middle of pan and sear until brown on all sides, rotating as needed.
  5. Once loin has a good crust on all sides, combine with rest of vegetables. Add orange juice and white wine to pan, cover and cook 1 hour on medium-low heat. Deglaze with water as needed.
  6. Once loin is cooked thoroughly, remove from pan. Add vegetables and juices to blender and combine until smooth.
  7. Rest pork and cut into chops. Return sauce to pan on stove to keep warm.
  8. Serve pork warm with sauce over top and garnish with orange slices if desired.

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