• 1 kg pork loin
• 1 tablespoon grated orange peel
• 1 teaspoon Milhena corn starch
• 1 tablespoon oil
• 1 teaspoon sugar
• ¼ cup Milhena corn starch
• 1 cup orange juice
• Pepper and lemon for seasoning; Salt

PREPARATION:

• Season the pork well and in advance.  Before taking it to fire, remove it from seasoning and dry it. Mix Milhena corn starch, salt and pepper and rub it on the pork until it is fully covered. Heat the oil in a large pan to fry the pork well.  When it is brown on both sides, drain excessive oil and add ½ cup of orange juice. Put lid on and cook it slowly until the meat is tender.  Remove lid and keep it hot. Mix the grated orange peel, sugar and the teaspoon of Milhena corn starch, dissolve it all with the other ½ cup of orange juice. Take it to fire in the same pan the pork loin was cooked, stir it until thick. Pour this sauce over the pork loin.

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