1 pork loin, 1.5 kg
1 cup of orange juice-pulp (240 ml)
2 tablespoons of soy sauce (shoyu)
1/3 cup of brown sugar (60 g)
1 teaspoon of salt
1/4 cup of oil (60 ml)
4 cloves of garlic, minced
1 1/2 tablets of chicken broth dissolved in 3 cups of boiling water (720 ml)
For the sauce
1 cup of brown sugar (180 g)
1 teaspoon of pepper sauce
1/2 teaspoon of salt
1/4 cup of vinegar (60 ml)
3 large oranges, peeled and segmented, without pulp
1 pork loin, 1.5 kg
1 cup of orange juice-pulp (240 ml)
2 tablespoons of soy sauce (shoyu)
1/3 cup of brown sugar (60 g)
1 teaspoon of salt
1/4 cup of oil (60 ml)
4 cloves of garlic, minced
1 1/2 tablets of chicken broth dissolved in 3 cups of boiling water (720 ml)
For the sauce
1 cup of brown sugar (180 g)
1 teaspoon of pepper sauce
1/2 teaspoon of salt
1/4 cup of vinegar (60 ml)
3 large oranges, peeled and segmented, without pulp
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 oil over high heat
Add the garlic and the pork loin (reserve the marinade) and cook until golden brown (about 12 minutes)
Lower the heat and add the reserved marinade and 1 cup of chicken broth
Cook, adding the remaining chicken broth and scraping the bottom of the skillet with a wooden spoon, until the meat is tender (about 1 hour and 20 minutes)
Remove the pork loin and transfer it to a serving dish
Prepare the sauce: in the skillet with the broth, bring the brown sugar, pepper sauce, salt, and vinegar to a boil, stirring occasionally, until the sugar dissolves
Add the orange segments and simmer for 1 minute, stirring occasionally
Remove from heat
With a sharp knife, slice the pork loin into thin strips and arrange them on the serving dish
Distribute the orange segments over the pork loin
Drizzle with the sauce and serve immediately
166 calories per slice
