Ingredients:

3 tablespoons extra-virgin olive oil
2 garlic cloves, coarsely chopped
One 1 1/2-pound boneless pork loin
Salt and freshly ground pepper
1 cup fresh orange juice
1/2 cup chicken stock
1/2 cup dry white wine
5 black peppercorns
1 rosemary sprig
1 oregano sprig
1 parsley sprig, plus 2 tablespoons chopped parsley leaves

Directions:

• In a large bowl, combine 2 tablespoons of the oil with the garlic. Add the pork, turn to coat and let stand for 1 hour.
• Set a rack in the upper third of the oven and preheat the oven to 400°. In a medium ovenproof skillet, heat the remaining oil. Season the pork with salt and pepper and add to the skillet, fat side down. Cook over moderately high heat until richly browned, 4 minutes. Brown the pork on the remaining sides, then turn it fat side up. Add the orange juice, stock, wine, peppercorns and herb sprigs and bring to a boil.
• Transfer the skillet to the upper shelf of the oven and roast the pork for about 35 minutes, until an instant-read thermometer inserted in the center registers 145°. Transfer the pork to a carving board.
• Strain the cooking liquid into a saucepan and boil until reduced to 1/2 cup, 15 minutes. Season the sauce with salt and pepper and stir in the chopped parsley. Carve the pork and serve with the orange sauce.

Yields 4 Servings.