Orange pork loin

Orange pork loin

With the arrival of Christmas and the proximity of dinners and special meals on these dates, the hosts are in full search of the perfect menu. If this is your case and this Christmas you receive people at home, this is a very simple idea to prepare. This pork tenderloin with orange, it is prepared in the fast pot, it comes out juicy and with a spectacular flavor and if that were not enough, it is a very economical dish.

The pork loin is one of the lean parts of this animal, so low in calories and low in fat. As a garnish, you can prepare some roasted vegetables, some mushrooms or some baked potatoes. Any accompaniment is perfect for this delicious orange pork tenderloin. We get ready and start, let's get down to business!

Orange pork loin
Orange pork loin

Author
Kitchen: Spanish
Recipe type: Lunch
Rations: 4

Preparation time: 
Cooking time: 
Total time: 

Ingredients
  • A whole piece of pork loin of approximately 1 k
  • 1 cebolla
  • 2 juice oranges
  • 1 glass of sweet white wine, or sherry wine
  • 2 tablespoons of butter
  • 3 tablespoons of virgin olive oil
  • salt and pepper
  • 1 tablespoon of brown sugar

Preparation
  1. First we are going to clean the piece of meat well, wash with cold water and dry with absorbent paper.
  2. Season the loin piece well, with our hands we make sure to spread it well throughout the piece.
  3. We put the pot on the fire and add 2 tablespoons of butter and 3 tablespoons of olive oil.
  4. When the fat is hot, add the meat and seal on both sides.
  5. Once the pork is golden brown, we remove it and reserve it.
  6. Now, we chop the onion and fry it over medium heat in the same pot.
  7. When the onion is ready, we put the pork tenderloin again.
  8. Squeeze the oranges and add the juice obtained to the pot.
  9. We also incorporate the glass of sweet wine or sherry.
  10. We close the pot and once the steam starts to come out, let it cook for about 18 or 20 minutes.
  11. After that time, we remove the pot from the heat and let it cool down and all the steam comes out well.
  12. When we can open the pot, remove the meat and reserve.
  13. We crush the sauce obtained and go to a saucepan.
  14. The sauce will be too liquid, so we will have to reduce.
  15. We dissolve a tablespoon of cornstarch in cold water and add it to the sauce.
  16. We also put a tablespoon of brown sugar and let it reduce over low heat until the sauce is light but consistent.
  17. Once the meat is warm, we cut slices about a finger thick and add to the sauce.
  18. Serve very hot to fully enjoy this delicious dish

 


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