Pork loin baked in the oven

You need to start with the preparation of tangerine sauce:

- mix freshly squeezed tangerine juice with soy sauce and chili sauce in a saucepan with a thick bottom (you can replace it with chili pepper powder), wine vinegar, honey, garlic, salt and pepper passed through a press;
- put the mixture on the fire, bring to a boil over medium heat and boil, stirring, twice;
- strain.

Next, start preparing the meat:

- put the oven to heat up to 190 degrees;
- heat the pan well;
- fry a whole piece of loin in vegetable oil on all sides over high heat until golden brown to preserve all the juice in the meat. That is, you do not need to fry pork until it is ready - you only need to "seal" it, fry it to a crust on the outside, but raw inside;
- add salt and pepper to pork;
- cover the baking dish with foil;
- put the meat in a mold and grease the sauce on all sides.

The next stage is baking:

- put the meat in the oven for 20 minutes;
- take out the meat, reduce the temperature in the oven to 180 degrees, grease the meat with sauce and send it to the oven for another 20 minutes;
- grease the meat with sauce again, reduce the temperature to 170 degrees and bake for another 25 minutes;
- grease the meat again and put it in the oven for another 25 minutes.

Put the finished pork loin on a platter and spread around the halves of fresh fruit (tangerines and kiwi), garnish with parsley.

Serve the pork loin baked in the oven hot.

Bon appetit and happy holidays!