5 cloves of garlic, minced
5 tablespoons freshly squeezed orange juice
4 tablespoons melted butter
2 teaspoons salt or to taste
1 dash of black pepper
1 pork loin, approximately 2 kg
(3/4 cup) water (80 ml)
(1/3 cup) grated Parmesan cheese (60 g)
2 teaspoons cornstarch
(2 1/2 cups) freshly squeezed orange juice (600 ml)
5 cloves of garlic, minced
5 tablespoons freshly squeezed orange juice
4 tablespoons melted butter
2 teaspoons salt or to taste
1 dash of black pepper
1 pork loin, approximately 2 kg
(3/4 cup) water (80 ml)
(1/3 cup) grated Parmesan cheese (60 g)
2 teaspoons cornstarch
(2 1/2 cups) freshly squeezed orange juice (600 ml)
Preheat the oven to 200°C (hot)
In a bowl, mix together the garlic, half of the orange juice, butter, salt, and black pepper
Rub this seasoning mixture all over the pork loin
Place the pork in a large baking dish, cover it with aluminum foil, and bake for 40 minutes
Remove the foil and continue baking until the pork is golden brown and tender
Transfer the pork to a plate and slice it thinly
Arrange the slices on a platter and keep warm
Drain the pan juices and scrape up any browned bits from the bottom
Set aside
In a medium saucepan, mix together the Parmesan cheese with the remaining orange juice
Cook over medium heat until the mixture thickens to a caramel-like consistency
Stir in the dissolved cornstarch and cook for an additional 15 minutes or until the glaze has thickened
Pour the glaze over the pork chops
406 calories per serving
Note: If you prefer a smoother glaze, strain the pan juices through a fine-mesh sieve before incorporating them into the glaze
Pair with Brazilian Gewürztraminer white wine or a French or German Riesling.
