Braised Pork with orange
Instructions
In addition to preparation and cooking time, you must count the marinade 12 hours required.
The pork loin must also already be boned and tied.
Prepare the marinade: Peel and crush the garlic, wash and dry parsley; place all marinade ingredients in a deep dish.
Add meat, stir, cover and leave to marinate for 12 hours in the refrigerator.
After this time, let it sit the meat in the marinade at room temperature for two to three hours.
Heat the oven to 170 degrees.
Drain the meat, keep the marinade.
Dry meat with paper towels.
Heat the oil or lard in a pan that can go in the oven, the meat evenly saucepan, remove from saucepan.
Degreased the gravy in saucepan, add the wine, broth and filtered marinade.
Add salt and pepper.
Bring to the boil, put the meat in the casserole, cover and bake.
Simmer for an hour and a half at least.
Peel spinach, tough stems removed, wash and drain them.
A few minutes before serving, place the spinach in a saucepan and cook to vivacious fire for two or three minutes.
Add the nutmeg, salt and pepper.
Remove the meat from the pan.
Degreased if necessary the cooking sauce.
Squeeze the orange juice, pour into saucepan.
Bring to the boil.
Taste, add salt and pepper if necessary.
Pour the spinach in a colander, drain them carefully.
Arrange in a dish service.
Cut the meat into slices, place it on spinach, sprayed with the sauce and serve.
Suggested wine: Chianti.
