Description
Juicy and tender meat with a fine citrus notes and pungent aroma of the sage will not leave you indifferent and will please meat lovers.
Ingredients
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Pork
1.5 kg
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Onion
1 pc
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Garlic
5 clove
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Orange
2 pc
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Sage
6 sprig
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Olive oil
5 tbsp
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Brown sugar
2 tbsp
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Black pepper
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Salt
Cooking
In this recipe I used fresh sage, but probably you can add and dried.
Onions and garlic peel. Onion cut into half rings, finely chop the garlic, 5 sprigs of sage, remove the leaves and finely chop.
To prepare the marinade. From one orange squeeze juice, add a little pulp.
Mix the orange juice, olive oil, sage, garlic, black pepper, cane sugar.
In a container for marinating place meat, RUB with salt, add onions and pour all the marinade. Mix well and leave for 3-4 hours (can be overnight).
Prepare a baking pan (preferably deep), foil. Chop the remaining orange slices and sprigs of sage to tear the leaves.
In the form first make a pillow for meat, laying alternately pickled onions and slices of orange. Put the meat and a few leaves of sage. Remaining marinade pour into mold and cover with foil.
Bake at 160-180C for about 2 hours. Leave the meat to rest for about 30min.
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