Lomo de Cerdo a la Naranja (Pork Loin with Orange Sauce)

• 800 g Pork loin roast boneless
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 3 cloves Garlic
• 1 ½ tsp Smoked paprika
• 3 medium Orange
• 250 ml Chicken stock
• 1 ½ tbsp Honey
• 1 tbsp Sherry vinegar

1. Pat the pork dry, then season all over with the fine sea salt and black pepper. Peel and finely grate the garlic. Juice the oranges (you should have about 250 ml juice).
2. Heat the olive oil in a large frying pan over medium-high heat. Sear the pork for 2 to 3 minutes per side, turning with tongs, until well browned all over. Transfer the pork to a plate.
3. Lower the heat to medium and add the garlic to the pan; cook for 30 seconds until fragrant. Stir in the smoked paprika for 10 seconds. Pour in the orange juice and chicken stock, scraping up any browned bits.
4. Return the pork to the pan along with any resting juices and bring to a gentle simmer. Cover and cook for 15 to 18 minutes, turning once, until the pork is just cooked through. If you have a thermometer, aim for 63°C (145°F) in the thickest part, then rest in the sauce.
5. Transfer the pork to a board and rest for 5 minutes. Whisk the honey and sherry vinegar into the sauce and simmer uncovered for 2 to 4 minutes until glossy and lightly thickened. Slice the pork and spoon the orange sauce over to serve.

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