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Backed Pork à l'Orange

number of servings: 4

category: SECOND COURSE

Array
INGREDIENTS PREPARATION
  • Loin of pork 1 piece 1 kg.
  • onions 100 gr.
  • yellow oranges 3
  • white wine 1 glass
  • brandy 1 little glass
  • margarine as needed
  • flour 2 spoons
  • garlic 1 clove
  • rosemary 1 little branch
  • extravergine olive oil as needed
  • salt as needed
  • black pepper as needed
Squeeze 2 oranges. Mince garlic and onions. Clean the loin of pork, taking out the fat parts. Put in the center the rosemary branch and spread some flour on it. Warm the oil and the margarine in a baking pan and brown onions and garlic. Add the meat and let it brown on every side, then pour in the wine and the brandy. Let it evaporate at high flame, then add the orange juice, salt and pepper. Low the flame and let cook for 45/50 minutes, rolling the meat a few times. Once well done, take out of the oven and let it cool before cutting it in slices. Warm the sauce and pour it on the sliced meat; garnish with orange slices.
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