Roasted Iberian loin

We present one of the most popular recipes in Spain: Iberian Loin in Sauce. An easy recipe to prepare and with which you will always get it right.

Ingredients

- 2 large carrots

- 1 onion - one teaspoon of dried rosemary

- A teaspoon of oregano

- A teaspoon of thyme - a teaspoon of paprika from La Vera

- 1 garlic

- 1 bay leaf

- Pepper

- Salt

- 3 tablespoons virgin olive oil

- 1/2 glass of white wine

- The juice of an orange

- Sprig of fresh rosemary to decorate

Preparation

1. We will put the loin to macerate all night with all the ingredients except the carrot and onion.

2. The next day, put the loin and maceration in an oven dish

3. Preheat the oven to 180º 4. Cook the loin for about an hour along with the chopped onion and carrot

5. Halfway through cooking turn it over

6. The last 15 min raise the power to 200º so that it is more golden.

We recommend leaving the carrots al dente so that they look more whole and beautiful and take them out before along with the onion.

Chef's Tip

We recommend leaving the carrots al dente so that they look more whole and beautiful and take them out before along with the onion.

If you do not leave the loin macerated, "do not warm you either", nothing happens.

Now it's your turn! Dare, put on your apron and surprise everyone with this delicious recipe.