Braised pork with orange is a tasty first course typical of Italian cuisine. The pork loin is slowly cooked with orange juice, herbs, and spices, resulting in a tender and flavorful dish. It is served with sautéed spinach and accompanied by a delicious chicken broth. Perfect for cold winter days!
In addition to the preparation and cooking time, count 12 hours for marinating
The pork loin must also be boned and tied
Prepare the marinade: peel and crush the garlic, wash and dry the parsley; put all the marinade ingredients in a deep plate
Add the meat, mix, cover, and let marinate for twelve hours in the refrigerator
After this time, let the meat rest in the marinade at room temperature for two or three hours
Preheat the oven to 170 degrees
Drain the meat, keeping the marinade
Dry the meat with absorbent paper
Heat the oil or lard in a casserole that can go into the oven, brown the meat evenly and remove it from the casserole
Skim the fat from the sauce in the casserole, add the wine, broth, and filtered marinade
Salt and pepper
Bring to a boil, put the meat back in the casserole, cover, and bake
Let cook for at least an hour and a half
Trim the spinach, removing the tough stems
Pan
Casserole
Italy
| Energy (kcal) | 104.6 |
| Carbohydrates (g) | 1.58 |
| of which Sugars (g) | 0.85 |
| Fat (g) | 4.47 |
| of which Saturates (g) | 1.58 |
| Protein (g) | 13.23 |
| Fiber (g) | 0.77 |
| Sale (g) | 0.05 |
