1 sun-dried pork loin of approximately 2.5 kg
3 liters of orange juice
2 sticks of cinnamon, each 5-7 cm long
1 handful of thyme
1 tablespoon of all-purpose flour
Salt and black pepper to taste
1 sun-dried pork loin of approximately 2.5 kg
3 liters of orange juice
2 sticks of cinnamon, each 5-7 cm long
1 handful of thyme
1 tablespoon of all-purpose flour
Salt and black pepper to taste
Season the pork loin with salt and black pepper
Pierce it in several parts and add the thyme sprigs
Let it rest for two hours
While that's happening, combine the orange juice and cinnamon in a saucepan
Bring to a boil until reduced by half
Remove from heat and baste the pork loin
Cover with plastic wrap and refrigerate overnight
Transfer the meat with the juices to a baking dish
Cover with aluminum foil and place it in a medium oven
Bake for two hours
Remove the aluminum foil and let it glaze
Transfer the sauce from the baking dish to a saucepan, skim off excess fat with a spoon
Add flour and whisk over low heat until thickened
Serve the glazed pork loin with the accompanying sauce.
