Elvira’s Pot Roast Loin with Orange Juice

Heat oil in a pan. Season the loin with salt, grind some black pepper all over it and brown it in the pot.

When the loin is all browned on all sides including the ends, set it aside and then sauté the veggies in the pot.

Start with the onions, followed by the carrots and the cloves of garlic. When the veggies are cooked, put the loin back in the pot. Add the orange juice, cognac, and sugar. Cook for 20 minutes.

After 20 minutes, put the loin on a rack to cool for a while. It will be easier to slice it if it isn’t so hot.

Loin fat will keep the meat tender and moist. Don’t to overcook the loin because we will have to reheat it with the sauce later, and the cooking will be finished then.

To make the sauce, use a food mill to process the vegetables. I personally think it’s impossible to obtain the proper sauce consistency with a blender. I think the food mill is better for sauces.

Note: I made some apple puree to serve as a side dish. Simply boil the apples, cut in pieces and add some butter. Don’t add water or any other liquid. It’s not necessary.