2 lbs. pork loin, boneless 3 oranges 3 Granny smith apples, seeded, coarsely cut 4 tsps. fresh chives, chopped 4 ea. bay leaves 4 oz. brandy 8 Tbsps. extra virgin olive oil 1 cup water, plus more if necessary Salt, to taste
Carefully wash the oranges. Remove the superficial skin of the oranges without the white part, cut into strips and boil for a couple of minutes. Set aside.
Preheat oven to 375°.
Remove white pith of the whole oranges. Reserve.
Using an oven proof pan, brown the pork loin, on moderate heat, until brown on all sides. Add chives, bay leaves and brandy. Simmer until the brandy is almost gone, turning the meat a couple of times. Add the oranges, apples and olive oil along with a cup of water to the pan.
Bake for 20 to 30 minutes adding water if necessary to keep meat moist. Remove meat from oven, remove bay leaves. Crush apples and oranges with a fork. 6. Return to the oven and bake an additional 20 minutes. Let loin rest at least 10 minutes before slicing. Garnish with orange strips.
Recipe from Executive Chef Guido Lambelet, College of Santa Fe, NM, Bon Appetit Management Company.