Pork Loin with Orange

Brown the pork loin in butter, along with sliced carrots and bones

When the meat is golden brown, pour in the brandy and light it on fire to create a flambé effect

Then add white wine, thyme, laurel, salt, and pepper

Let it simmer slowly for two hours

Remove the pork from the pan and place it on a plate over a boiling water bath to prevent it from cooling down

Remove excess fat from the sauce and add the juice of two oranges, along with the peel, which has been cooked for two minutes

Bring the sauce to a boil, then pour it over the pork, cut into regular slices and arranged on a long platter

Decorate the plate with orange zest sprinkled with pepper

Serve very hot.