Loin of pork
1/2 orange, peeled and divided into segments
Pinch of oregano
2 tbsp. wine vinegar
1 sm. onion, sliced
1/4 c. celery, chopped
1 c. orange juice
Cornstarch or Arrowroot

Sprinkle loin of pork with salt and pepper. Place in a roasting pan, fat side up. Add the onion, orange segments, celery, oregano, orange juice and wine vinegar. Roast at 350 degrees for 25-30 minutes per pound. Baste frequently with pan juices until meat is well done.

Arrange loin on a heated platter and remove excess fat from pan. Strain pan juices into a sauceboat. Sauce may be thickened with a little cornstarch or arrowroot mixed with cold water.