Pronounced ore-ON-j

Who was it that first proclaimed "hell is other people's kitchens"? More often than not, it's spot on. They're out of olive oil; they're not out of allspice, but you can't find it; they only have pre-ground pepper; half the lights are burnt out; their knives can't cut mayonnaise. I could go on and on, but you already know the story.

For the dedicated home chef, the kitchen is the most comfortable room in the house. It's where we rest our minds and hearts, tucking into some therapeutic activity like chopping onions or pan-toasting pine nuts. After several years, it becomes a part of us, like an extra limb or a section of our brain where our very thoughts are born to fruition.

Cooking at someone else’s house is rarely like this. So I was pleasantly surprised to find myself in Steve and Margie's kitchen, calmly and contentedly making Pork Loin Orange. (Pronounce the "Orange" all French-like).

First of all, it should be noted that Steve and Margie have a well stocked kitchen. Things could be found in logical places and, aside from garlic, they had everything I needed.

Secondly, they like to cook and possess all the essential tools in good working order: knives that cut, heavy pans, and a meat thermometer. Sticking a finger into a hot pork loin just won’t do.

Lastly, their dog, while afflicted with severe abandonment issues, kept a cool head and stayed out of the kitchen. Left alone in the house, he ate my sunglasses. But when we were home cooking, nary a peep.

I had a lot of fun making this. This recipe was inspired by my father. He had cooked a similar pork dish this summer and I wanted to improvise my own. It’s been a few weeks since I made this, so please excuse the absence of exact measurements.

Ingredients:

• 1 pork loin, of medium girth
• zest of two oranges
• 5 cloves garlic
• paprika
• cloves
• 1 cinnamon stick
• juice of one orange
• 1/4 cup or so of port
• Kosher salt and fresh-ground pepper

1. Preheat oven to 350.
2. Slice the garlic cloves into little slivers.
3. Make incisions in the pork loin and insert the garlic slivers.
4. Rub the loin down generously with salt, pepper, orange zest, and paprika
5. Poke the cloves into the loin, like you would on a ham.
6. Place the loin in a dutch oven with the orange juice, port, and cinnamon stick.
7. Cook in the oven for about 30 min., or until the pork reads 140 degrees on a meat thermometer.
8. Let the pork rest for at least 10 min. and reduce the pan liquid on the stovetop until syrupy.
9. Pour the liquid on the loin and serve.　

Feel free to add sliced root veggies to the bottom of the pot before it goes in the oven. My parsnips ended up a bit rare, so you might want to parboil them first.