Pork Loin with Orange, Garlic, Pepperoni and Artichokes


  • 1/4 c onion, minced
  • 1 T parsley
  • 1/2 oz pepperoni finely chopped
  • 1 t orange zest
  • Artichokes - for 2 people
  • 4 small red potatoes cut in half
  • 6 baby carrots
  • 1/2 t salt
  • 1/4 t pepper
  • 1/8 t red pepper flakes
  • 1 t garlic
  • 24 oz pork loin
  • 1/2 T oil
  • 1/4 c white wine
  • 1/4 cup chicken stock


Mix onion, parsley, pepperoni and orange. Toss vegetables with half in roasting pan.

Mix salt, pepper, red pepper and garlic and rub over pork.

Sear pork in skillet with oil over medium high heat then transfer to roasting pan.

Spread remaining onion mixture on top of pork. Add wine and chicken stock and cover with foil.

Bake 30 mins at 350 then remove foil and bake 30 to 35 mins longer. Rest 10 mins.

If no vegetables as above but 1/8 c onion, 1/2 T parsley, 1/4 oz pepperoni, 1/2 t orange zest. Probably cook without foil.


Original recipe Kroger:

1⁄2 cup onion, finely chopped
1⁄4 cup fresh Italian parsley leaves, Anely chopped and tightly packed 1 oz. thin sliced pepperoni, Anely chopped
2 tsp. orange zest
2 jars Private SelectionTM Artichokes, drained
6–8 small red potatoes, cut in half
10–12 baby carrots
1 tsp. salt
1⁄2 tsp. ground black pepper
1⁄4 tsp. crushed red pepper Nakes
2 tsp. garlic, Anely chopped
3 lbs. boneless pork loin
1 Tbsp. vegetable oil
1⁄2 cup dry white wine
1⁄2 cup Kroger Low-Sodium Chicken Broth

Preheat oven to 350°F. In a small bowl, mix onion, parsley, pepperoni and orange zest. In a roasting pan, toss together artichokes, potatoes and carrots with half of the onion mixture; set aside.
In a small bowl, mix together salt, pepper, red pepper Nakes and garlic. Rub salt mixture over pork loin.
In a large skillet over medium-high heat, add oil and sear pork on all sides until golden brown. Transfer to roasting pan; top with remaining onion mixture. Add wine and chicken stock to the bottom of the pan. Cover with aluminum foil.
Bake 30 minutes. Remove foil and bake an additional 30-35 minutes until internal temperature reaches 145°F. Rest 10 minutes.
Slice pork and serve with vegetables and pan juices.

© Lisa Miner 2017