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Ingredientes
- Â Â (Central Mexico)
- Â Â Serves 6-8
- 5 lb rib-end loin (in two pcs, if necessary)
- 5 x garlic cloves
- Â Â Salt to taste
- 2 tsp dry Mexican oregano
- 12 x peppercorns
- 3 x oranges
Direcciones
- Pierce meat all over with point of sharp knife. Crush garlic, together with salt, oregano, and peppercorns, and moisten with juice of 1 orange. Rub mix into pork and set aside for one hour.
- Preheat oven to 350 degrees. Place pork in heavy casserole into that it will just fit comfortably and moisten with juice of a second orange. Add in orange skin to casserole, then cover and bake two hrs.
- Drain off all but about three Tbsp. of the pan juices and reserve. Turn meat over and bake one hour, uncovered, basting from time to time.
- Drain off pan juices again and reserve. Turn oven up to 400 degrees and brown top of meat, then turn it over and brown other side.
- Meanwhile, skim reserved pan juices of most fat. Add in pan juices and juice of third orange to casserole, place on stovetop and reduce quickly over high heat.
- Slice meat and serve with sauce.
- Note: This is best served the same day. The next day, rather than reheating, serve the meat at room temperature, sliced.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 5g | |
| Recipe makes 6 servings | |
| Calories 16 | |
| Calories from Fat 10 | 63% |
| Total Fat 1.13g | 1% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 25mg | 1% |
| Potassium 20mg | 1% |
| Total Carbs 1.01g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.04g | 0% |
| Protein 0.59g | 1% |
