Orange pork loin
Author Tony Torres
Recipe type: Lunch
Kitchen: Spanish
Rations: 4
- 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
- First we are going to clean the piece of meat well, wash with cold water and dry with absorbent paper.
- Season the loin piece well, with our hands we make sure to spread it well throughout the piece.
- We put the pot on the fire and add 2 tablespoons of butter and 3 tablespoons of olive oil.
- When the fat is hot, add the meat and seal on both sides.
- Once the pork is golden brown, we remove it and reserve it.
- Now, we chop the onion and fry it over medium heat in the same pot.
- When the onion is ready, we put the pork tenderloin again.
- Squeeze the oranges and add the juice obtained to the pot.
- We also incorporate the glass of sweet wine or sherry.
- We close the pot and once the steam starts to come out, let it cook for about 18 or 20 minutes.
- After that time, we remove the pot from the heat and let it cool down and all the steam comes out well.
- When we can open the pot, remove the meat and reserve.
- We crush the sauce obtained and go to a saucepan.
- The sauce will be too liquid, so we will have to reduce.
- We dissolve a tablespoon of cornstarch in cold water and add it to the sauce.
- We also put a tablespoon of brown sugar and let it reduce over low heat until the sauce is light but consistent.
- Once the meat is warm, we cut slices about a finger thick and add to the sauce.
- Serve very hot to fully enjoy this delicious dish
recipe by Kitchen Recipes at https://www.lasrecetascocina.com/lomo-de-cerdo-a-la- Naranja/
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