Print
Email
Add a photoServings: 6
Ingredients
- 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
Directions
- 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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
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% |
