Orange braised pork is a tasty main dish typical of Italian cuisine. The pork loin is slowly cooked with orange juice, aromatic 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, you need to account for 12 hours for marinating
The pork loin should also be already deboned and tied
Prepare the marinade: peel and crush the garlic, wash and dry the parsley; place all the marinade ingredients in a deep dish
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, reserving the marinade
Pat the meat dry with paper towels
Heat the oil or lard in an ovenproof casserole, brown the meat evenly, then remove it from the casserole
Degrease the sauce in the casserole, add the wine, broth, and filtered marinade
Salt and pepper
Bring to a boil, return the meat to the casserole, cover, and bake
Let cook for at least an hour and a half
Clean the spinach, removing the tough stems
Pan
Casserole
Italia
| Energy (kcal) | 110.88 |
| Carbohydrates (g) | 1.34 |
| of which Sugars (g) | 0.65 |
| Fat (g) | 5.58 |
| of which Saturates (g) | 1.7 |
| Protein (g) | 12.62 |
| Fiber (g) | 0.75 |
| Sale (g) | 0.08 |
