5 cloves of garlic, minced
5 tablespoons of orange juice
4 tablespoons of melted butter
2 teaspoons of salt or to taste
1 cinnamon stick
1 pork loin of approximately 2 kg
1/3 cup of water (80 ml)
1/3 cup of cornstarch (60 g)
2 tablespoons of all-purpose flour
2 1/2 cups of orange juice (600 ml)
5 cloves of garlic, minced
5 tablespoons of orange juice
4 tablespoons of melted butter
2 teaspoons of salt or to taste
1 cinnamon stick
1 pork loin of approximately 2 kg
1/3 cup of water (80 ml)
1/3 cup of cornstarch (60 g)
2 tablespoons of all-purpose flour
2 1/2 cups of orange juice (600 ml)
Preheat the oven to 400°F (200°C)
In a bowl, mix together garlic, half of the orange juice, butter, salt, and cinnamon
Using this marinade, rub the pork loin
Place it in a large roasting pan, cover 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 into thin pieces
Arrange on a platter and keep warm
Reserve the juices from the roasting pan
In a medium saucepan, mix together cornstarch with the remaining orange juice
Cook over medium heat until the mixture thickens
Add the flour dissolved in orange juice and the glaze reserved from the pork roast
Mix well, lower the heat, and cook for about 15 minutes or until it thickens
Serve with the pork loin
406 calories per serving
Note: If you want a smoother glaze, strain the juices from the roasting pan before incorporating them into the glaze
Pair with beer or white wine made from Gewurztraminer grapes, Brazilian, French, or German.
