Pork in the orange marinate

Hello!

Today we have an original recipe. Pork marinated in orange juice with rosemary — very tasty, bright and unusual!
Garnish will serve as chickpeas, which will be prepared in three sauces!

Difficulty: 4/10
Cooking time: 45 min.
Number of servings: 4

Ingredients:

• Pork (carbonate), 400 gr.
• Canned chickpeas, 400 gr.
• Orange, 1 PC.
• Thai sweet sauce, 45 gr.
• BBQ sauce, 60 gr.
• Worcestershire sauce, 10 gr.
• Garlic, 2 cloves
• Cinnamon, 1 gr.
• Ground coriander, 1 gr.
• Ground cumin, 1 gr
• Parsley, 5 gr.
• Rosemary, 4 gr.

Preheat the oven to 200°C. Cut the pork into pieces 1.5-2 cm thick. Remove the zest from the orange (only the orange part) and squeeze the juice.
Mix half of orange juice, zest, coriander, cumin, cinnamon, 2 tbsp vegetable oil, salt, pepper to taste, pour the resulting marinade meat and leave for 10 minutes.

Peel the garlic, grate on a small grater.
Mix in a baking dish garlic, chickpeas, remaining orange juice, Thai sauce, barbecue sauce, Worcester sauce and sprinkle with rosemary leaves.

Fry the pork in a pan with a small amount of vegetable oil for 2 minutes on each side over high heat. Salt to taste.

Put the pork in a form with chickpeas, add 50 ml of water to the pan, boil for a minute, pour it over pork and bake in the oven for 15 minutes.

Decorate with parsley, rosemary and serve.

Bon appetit!