5 cloves of garlic, minced (0.35 oz)
2 medium onions, coarsely chopped (1.4 oz)
2 cups of orange juice (16 fl oz)
4 cups of dry white wine (32 fl oz)
1/2 cup of olive oil (3.4 fl oz)
2 tablespoons of salt
1 pork loin, medium-sized (6.0 lbs)
1 can of pineapple in syrup (15.5 oz)
1 can of figs in syrup (14.8 oz)
1 can of papaya in syrup (16.7 oz)
1 tablespoon of mustard
5 cloves of garlic, minced (0.35 oz)
2 medium onions, coarsely chopped (1.4 oz)
2 cups of orange juice (16 fl oz)
4 cups of dry white wine (32 fl oz)
1/2 cup of olive oil (3.4 fl oz)
2 tablespoons of salt
1 pork loin, medium-sized (6.0 lbs)
1 can of pineapple in syrup (15.5 oz)
1 can of figs in syrup (14.8 oz)
1 can of papaya in syrup (16.7 oz)
1 tablespoon of mustard
Blend the garlic and onion in a processor or blender
Transfer to a large bowl
Add the orange juice, white wine, olive oil, and salt
Mix well
Place the pork loin in a large bowl, poke with a fork, and drizzle with the marinade
Cover with plastic wrap and refrigerate for at least 1 day
Preheat oven to 250°C (475°F)
Transfer the pork loin and sauce to a large roasting pan
Cover with aluminum foil and roast in the preheated oven for 2 hours
Remove the foil and continue roasting, basting with the remaining sauce, until the meat is tender
Melt the papaya syrup with pineapple and figs in a saucepan over high heat
Remove from heat and strain the syrup
In a large serving dish, place the pork loin, spoon the sauce over it, and serve with the fruits.
