1 pork loin of 1.5 kg
1 cup freshly squeezed orange juice (240 ml)
2 tablespoons soy sauce (shoyu)
1/3 cup brown sugar (60 g)
1 tablespoon salt
1/4 cup olive oil (60 ml)
4 cloves garlic, minced
1 1/2 tablespoons chicken broth concentrate dissolved in 3 cups boiling water (720 ml)
For the sauce
1 cup brown sugar (180 g)
1 tablespoon hot pepper sauce
1/2 tablespoon salt
1/4 cup vinegar (60 ml)
3 large oranges, peeled and segmented
1 pork loin of 1.5 kg
1 cup freshly squeezed orange juice (240 ml)
2 tablespoons soy sauce (shoyu)
1/3 cup brown sugar (60 g)
1 tablespoon salt
1/4 cup olive oil (60 ml)
4 cloves garlic, minced
1 1/2 tablespoons chicken broth concentrate dissolved in 3 cups boiling water (720 ml)
For the sauce
1 cup brown sugar (180 g)
1 tablespoon hot pepper sauce
1/2 tablespoon salt
1/4 cup vinegar (60 ml)
3 large oranges, peeled and segmented
In a large bowl, marinate 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 skillet over high heat
Add the garlic and pork loin (reserve the marinade) and cook until golden brown (about 12 minutes)
Reduce the heat and add the reserved marinade and chicken broth concentrate
Cover the skillet and simmer, adding the remaining chicken broth concentrate and scraping the bottom of the pan occasionally, until the meat is tender (about 1 hour and 20 minutes)
Remove the pork loin and transfer it to a serving dish
Make the sauce: in the skillet with the chicken broth, bring the brown sugar, hot 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
Using a sharp knife, slice the pork loin into thick slices and arrange them on the serving dish
Top with the orange segments
Drizzle with the sauce and serve immediately
166 calories per serving
