Grate a
mandarin rind and put in a bowl. Squeeze three
mandarins and add the grated rind. Add the sugar, the vinegar, the red wine, salt and pepper, and mix well. Next, clean, dry and tie the loin. Put in a earthen or glass recipient and cover with the mixture described above. Allow to marinate for 4 or 6 hours. Heat the oil and fry lightly the loin, drained, with the
shallots. Add the mixture and the water. Put the lid on and simmer for 30 minutes. Strain the sauce and then whirl until soft. Serve the cut meat with the sauce and some pieces of the remaining
mandarins.
