Ingredients

• 800 g pork loin
• 180 g black rice
• 180 g Basmati rice
• 130 g clean endive
• 15 g pine nuts
• 3 pcs oranges
• rosemary
• thyme
• parsley
• marjoram
• salted capers
• shallot
• dry white wine
• extra virgin olive oil
• salt
• pepper

For the recipe of aromatic roast, double rice and oranges, finely chop a small bunch of rosemary, parsley, marjoram and thyme. Mix the obtained mixture with a pinch of salt and plenty of ground pepper. Clean the loin from excess fat and rub it with the aromatic mixture. Grease it with a little oil and tie it with string, to keep it in shape during cooking. Brown the roast on all sides for 5-6 minutes in a casserole dish suitable for the oven. Add 1/2 glass of white wine and cover with a lid. Bake at 180 ° C for 25 minutes. Take it out of the oven and leave it in the casserole to rest for 15 minutes, then wrap it in aluminum.
FOR THE DOUBLE RICE AND THE SHOE: Collect the black rice in a saucepan, cover it with cold water, add a pinch of salt and bring to a boil. Cook for 30 minutes, turn off, wait 3-4 minutes, then drain. Pour the Basmati rice into a saucepan with 250 g of unsalted water and bring to a boil. Reduce heat to low, cover with lid and cook for 4 minutes. Turn off and let stand, without ever removing the lid, for 15 minutes. Heat a little oil in a pan with half a chopped shallot
and a handful of desalted capers. Add the endive cut into small pieces and let it dry for 1 minute, then set it aside. Sauté the black rice and the Basmati in the same pan, in order to flavor them and mix them. Season with salt. Serve the roast cut into small slices with the toasted rice, the endive and the pine nuts. Season with oil and orange juice and complete with the slices (to taste, you can peel them to life).