- 2 pork loins (large)
- 2 cloves of garlic
- 2 kilos of potatoes
- 1 kilo of oranges
- 600 g sugar
- 1 tbsp. of soy sauce
- 3 tbsp. of red wine
- 1 tbsp. of lemon juice
Cut the oranges by separating the flesh from the peel. Boil the peel three times (three minutes of boiling and then replace the water) to remove its bitterness and to soften it. Then, chop the peel and remove the juice from the flesh by pressing it with your hand. Put the sugar, peels, juice and flesh in a saucepan and boil them for 20 minutes. Skim the boiling mixture continuously with a ladle. After 15 minutes, add the soy sauce, the lemon juice and thered wine, and boil for another 5 minutes.
Cut the potatoes into big chunks so they do not melt. Throw them in a saucepan with salted boiled water and leave them for 5-6 minutes. Then, remove the potatoes and let them drain well.
Preheat the oven (fan-forced setting) to 180 degrees. Mix three spoonfuls of oil with mustard. Open tiny holes in the pork with a knife and spread a thin layer of mustard mixture with a brush. Then, add some salt and pepper and rub the garlic cloves on the pork. Roll the pork into a parchment paper and place it in a deep baking pan or in a casserile dish (if you use a baking pan, cover it with aluminum foil). Grease the pan to prevent from sticking. Bake for about 2 hours depending on the oven.
Remove the parchment paper and foil, use a pastry brush to spread 1 cup of the jam mix into the meat, and continue baking for about 15 minutes. Then, put the potatoes and 2 cups of the mixture into the pan. Continue cooking for about 30-35 minutes until the potatoes and the meat develop their characteristic rich color.