1 pork loin of 1.5 kg
1 cup of orange juice (240 ml)
2 tablespoons of soy sauce
1/3 cup of brown sugar (60 g)
1 teaspoon of salt
1/4 cup of olive oil (60 ml)
4 cloves of garlic, minced
3 cups of chicken broth (720 ml)
For the glaze
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 and ripe oranges (750 g), peeled, segmented
1 pork loin of 1.5 kg
1 cup of orange juice (240 ml)
2 tablespoons of soy sauce
1/3 cup of brown sugar (60 g)
1 teaspoon of salt
1/4 cup of olive oil (60 ml)
4 cloves of garlic, minced
3 cups of chicken broth (720 ml)
For the glaze
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 and ripe oranges (750 g), peeled, segmented
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
Heat the olive oil in a large pan over high heat
Add the garlic and the pork loin (reserve the cooking liquid) and cook until golden brown (about 12 minutes)
Reduce heat and add the reserved cooking liquid and 1 cup of chicken broth
Cover the pan and simmer, adding the remaining chicken broth gradually and scraping the bottom of the pan occasionally 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 glaze: in the pan with the broth, bring the brown sugar, pepper sauce, salt, and vinegar to a boil, stirring occasionally until the sugar has dissolved
Add the orange segments and simmer for an additional minute, stirring occasionally
Remove from heat
Slice the pork loin into portions and arrange it on the serving dish
Distribute the orange segments over the pork loin
Glaze with the glaze and serve immediately
166 calories per slice
