Cost per serving $0.08 view details
- 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
- 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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|Amount Per Serving||%DV|
|Serving Size 5g|
|Recipe makes 6 servings|
|Calories from Fat 10||63%|
|Total Fat 1.13g||1%|
|Saturated Fat 0.4g||2%|
|Trans Fat 0.0g|
|Total Carbs 1.01g||0%|
|Dietary Fiber 0.2g||1%|