- 1 kg of lean pork loin
- 8 finely chopped cloves of garlic
- 1 sour orange
- 1 tablespoon of all-purpose seasoning
- 1 teaspoon of powdered bay leaf
- 1 teaspoon of cumin
- Salt and pepper to taste
- ½ cup of olive oil
- 1 cup of dry wine
Season the pork loin with salt and pepper. Mix two tablespoons of olive oil with bay leaves, cumin, and complete seasoning. Use this mixture to coat the pork loin well. Add the juice of the bitter orange and let it marinate. Ideally, it should rest overnight in the refrigerator, but you can also prepare it right away as shown in this video.
Before roasting the meat, pierce the pork loin with the tip of a knife and insert pieces of garlic and seasonings into these small holes. Although we do not include them in the ingredients for this recipe, you can also add olives, chopped onion, and pepper.
Heat olive oil in a pan over high heat and brown the pork loin on each side. Add a cup of dry wine, reduce the heat, and cover it to cook at medium temperature for about 20 minutes. Check to ensure it doesn’t dry out, and turn it occasionally so it absorbs the flavors from all sides. If you notice it drying out, add more dry wine and lower the heat a bit further.
When the meat is ready, slice it and add the juice or sauce left in the pot.
Serve it with white rice, black beans, fried plantains, and a delicious vegetable salad.