1.5 kg pork loin
240 ml orange juice
2 tablespoons soy sauce
60 g brown sugar
1 teaspoon salt
60 ml olive oil
4 cloves garlic, minced
720 ml chicken broth
For the glaze
180 g brown sugar
1 tablespoon chili flakes
1/2 teaspoon salt
60 ml vinegar
3 large and mature oranges (750 g), peeled in segments
1.5 kg pork loin
240 ml orange juice
2 tablespoons soy sauce
60 g brown sugar
1 teaspoon salt
60 ml olive oil
4 cloves garlic, minced
720 ml chicken broth
For the glaze
180 g brown sugar
1 tablespoon chili flakes
1/2 teaspoon salt
60 ml vinegar
3 large and mature oranges (750 g), peeled in segments
In a large bowl, season the pork loin with orange juice, soy sauce, brown sugar, and salt
Cover with plastic wrap and let it sit at room temperature for 1 hour
In a large skillet, heat the olive oil over high heat
Add the garlic and the pork loin, and cook until golden brown (about 12 minutes)
Reduce the heat and add the reserved chicken broth and 1 cup of chicken broth
Simmer, scraping the bottom of the pan with a wooden spoon as needed, until the meat is tender (about 1 hour and 20 minutes)
Remove the pork loin and transfer it to a serving dish
For the glaze: In the skillet with the chicken broth, combine the brown sugar, chili flakes, salt, and vinegar
Bring to a boil over high heat, stirring occasionally until the sugar has dissolved
Add the orange segments and simmer for 1 minute, stirring occasionally
Remove from heat
Cut the pork loin into slices and arrange them on the serving dish
Distribute the orange segments over the pork loin
Drizzle with the glaze and serve immediately
166 calories per slice
