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Braised pork with orange is a tasty first course 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 count 12 hours for the marinade
The pork loin must also already 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 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, keep the marinade
Pat the meat dry with paper towels
Heat the oil or lard in an ovenproof casserole and brown the meat evenly, then remove it from the casserole
Degrease the juices in the casserole, add the wine, broth and filtered marinade
Season with salt and pepper
Bring to a boil, put the meat back in the casserole, cover and bake
Let it cook for at least an hour and a half
Clean the spinach, removing the tough stems
Pan
Casserole
Italia
| Energy (kcal) | 116.37 |
| Carbohydrates (g) | 1.45 |
| of which sugars (g) | 0.71 |
| Fat (g) | 5.84 |
| of which saturates (g) | 1.77 |
| Protein (g) | 13.29 |
| Fibre (g) | 0.73 |
| Salt (g) | 0.05 |
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