Pork Loin with Orange

The day before, season the sirloin with the marinade sauce: the peppers, crushed garlic cloves, cumin, thyme, squeezed juice of ½ orange and lemon, ½ glass of water, ½ bay leaf, the sprig of chopped parsley, salt and pepper to taste.

Place the tenderloin in the pressure cooker, about 30 min, with the marinade sauce and olive oil. Remove and place in a pyrex lined with onion cut into thick half moons. Place 2-3 carrots in thin strips around the loin.

Make spaced cuts along the loin (according to the photo), cut 1 orange into slices and place the half moons of orange inside the cuts, and then drizzle with the sauce left in the pressure cooker.

Cook slowly, at 180º for about 90 min. In the last 15 min, remove 80% of the sauce, the onion and the carrot. Grind everything and water the loin. Increase the temperature to 220º and let it brown. And it is ready to be served.

Laminate the potatoes with skin evenly. Put in ice water for about 10min. Drain and add a little coarse sea salt.

Arrange the potatoes one by one on the perforated (or normal) oven tray. Optionally to obtain an extra crunchy effect, you can sprinkle lightly with olive oil and season with pepper.

Bake at 200º for about 15-20 min (depending on the type of tray you use).

Turn and let it brown. Then take it out and let it cool down a bit - when they cool down, they become super crunchy!