Roasted Pork Loin with Marsala Sauce

1 pork loin, washed and trimmed
1/4 cup bitter orange juice or lemon juice
1/2 tbs dried oregano flakes, crushed (or to taste)
1/2 tbs garlic powder (or to taste)
salt and pepper to taste
1/2 tbs worcestershire sauce

Preheat oven at 400F.
Douse loin with bitter orange juice (you can use lemon juice if preferred, I used Goya brand bottled bitter orange juice). Sprinkle spices throughout the meat evenly on both sides. Feel free to adjust any measurements to your taste. Finally, evenly distribute worcestershire sauce on to the spiced loin. You can use kitchen twine around the loin to help it keep a nice shape, but its not a must. Place in oven for about 40 minutes or until a meat thermometer registers 165F in the middle of loin. Let it rest for 5-10 minutes before slicing. Serve with marsala sauce (recipe below).

Marsala sauce

1 tbs butter
1 tbs extra virgin olive oil
1 tbs finely diced shallots
1 tsp flour
1/2 cup marsala wine
1/2 cup of water, or as needed for thinning
salt and pepper to taste

Preheat a saute pan at medium-high heat. Combine butter and oil in the pan. Add the shallots and saute until translucent, about 1 minute. Stir in the flour and cook for about 30 seconds. Add marsala and water stirring vigorously using more water if needed until desired smooth consistency (the use of a whisk is recommended). Season with salt and pepper to taste.

Served with sauteed string beans and crispy smashed potatoes. (see recipes)