1 cup of orange juice
4 tablespoons of butter
2 kg of pork loin
4 sprigs of thyme
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 thyme
2 cloves of garlic
2 bay leaves
1 onion,
1 can of beer
Salt and black pepper to taste
Step 1: Mince the garlic and place it in a large bowl
Add the beer, orange juice, onion threaded with thyme, and bay leaves to the bowl
Rub the pork loin with salt and black pepper and submerge it in the liquid
Cover and refrigerate for at least 12 hours
Step 2: Preheat the oven to medium temperature
Remove the pork from the marinade and pat dry
Spread butter over it and place it in a baking dish
Add the remaining marinade liquid up to 1 centimeter from the top of the dish
Cover with aluminum foil and bake for 1 hour, constantly basting with the sauce
Step 3: Remove the foil and roast for an additional 30 minutes or until golden brown
Step 4: Remove the pork from the baking dish, slice it into thick pieces, and reserve
Strain the onion and the sauce that formed in the baking dish into a pan and simmer for 5 minutes or until reduced and concentrated
Discard the thyme sprigs and mince the onion
Adjust the salt and black pepper to taste
Serve the pork with the caramelized onion and sauce.
