1 cup of orange juice
4 tablespoons of butter
2 kg of pork loin
4 sprigs of rosemary
2 cloves of garlic
2 bay leaves
1 onion
1 can of beer
Salt and black pepper to taste
1 cup of orange juice
4 tablespoons of butter
2 kg of pork loin
4 sprigs of rosemary
2 cloves of garlic
2 bay leaves
1 onion
1 can of beer
Salt and black pepper to taste
Mince the garlic and place it in a large bowl
Add the beer, orange juice, onion pierced with the rosemary, and bay leaves
Rub the pork loin with salt and pepper, then submerge it in the liquid
Cover and refrigerate for at least 12 hours
Preheat the oven to medium temperature
Remove the pork from the marinade and pat dry
Spread the butter over it and place it in a baking dish
Add the marinade liquid up to 1 cm above the rim of the dish
Cover with aluminum foil and bake for 1 hour, constantly basting with the juices
Remove the foil and continue roasting for another 30 minutes or until golden brown
Remove the pork from the baking dish, cut it into slices, and reserve
Pass the onion and juices that formed in the baking dish to a pan and simmer for 5 minutes until reduced and concentrated
Discard the rosemary sprigs and mince the onion
Adjust the salt and pepper to taste
Serve the pork with minced onion and the sauce.
