This dish is a spin on the popular "beer can chicken" that many folks cook in their barbecue pits. Well, I've worked with my partners at All-Clad, and we have come up with a very cool cast-iron vertical roaster. You pour liquid into the inner well and set the bird on top, and it is continuously moistened while cooking. Every morsel will be incredibly juicy.
I just love the flavors of orange and cumin with pork. The method here is a little different than you might expect -- the loin is grilled briefly to seal in the juices, then transferred to a grill-proof pan and cooked with citrus juices. Oh, talk about moist! The pan juices make for a simple but intensely flavored "jus" for serving with the pork.