Braised Pork With Orange

Preparation:

Preparation: In addition to the preparation and cooking time, it is necessary to count 12 hours necessary for the marinade. Furthermore, the pork loin must already be boned and tied. Prepare the marinade: peel and crush the garlic, wash and dry the parsley; Put all the marinade ingredients in a deep dish. Add the meat, mix, cover and leave to marinate for twelve hours in the refrigerator. After this time, let the meat rest in the marinade at room temperature for two to three hours. Heat the oven to 170 degrees. Drain the meat, keep the marinade. Pat the meat dry with paper towels. Heat the oil or lard in a saucepan that can go in the oven, brown the meat evenly, remove it from the saucepan. Degrease the sauce contained in the casserole, add the wine, the broth and the filtered marinade. Salt and pepper. Bring to a boil, return the meat to the saucepan, cover and bake. Leave to cook for an hour and a half at least. Clean the spinach, remove the hard stalks, wash and drain them. A few minutes before serving, put the spinach in a saucepan and cook over high heat for two or three minutes. Add the nutmeg, salt and pepper. Remove the meat from the saucepan. If necessary, degrease the cooking sauce. Squeeze the orange, pour the juice into the saucepan. Bring to a boil. Taste, salt and pepper if necessary. Pour the spinach into a colander, drain carefully. Arrange them on a serving plate. Cut the meat into slices, place it on the spinach, drizzle with the sauce and serve. Recommended wine: Chianti.