Place the loin in a large dish and cover with salt the previous 12 hours. Then remove the salt with kitchen roll and tie around. Peel 3
oranges and cut into pieces. Squeeze 6
oranges. Wash the
apples and finely slice without peeling. Place the loin in a casserole. Cover with the
apple and
orange slices and pour in the
orange juice. Dust with sugar, add water and cook over high heat until boiling. Then add the white wine, turn down the heat to the minimum and allow to cook for approx 1-1/2 hour, turning over every 20-30 minutes. Once the loin is cooked, remove from heat and allow to cool until warm, cut into slices, transfer to a ovenproof dish and pour in the sauce through a colander. Place in the oven to high temperature for a few minutes and, before serving, decorate with some finely cut
orange slices.
