Roasted meat with orange (carne asada con naranja)


1 ½ kilogram meat for roasting
1 onion
1 pepper
2 cloves of garlic
¼ teaspoon ground pepper
1 Seville orange
6 prunes
1/8 kilogram ham
2 bacon rashers
1 clove of garlic
1 teaspoon salt
½ cup dry wine
3 or 4 oranges

Cooking instructions: 

Clean the meat and pierce it all around, several times. In each cut place the prunes, pitted and wrapped in ham.

Marinate the meat with the crushed garlic, the pepper and the Seville orange and cover it with onion rings and the peppers strips. Keep in the marinade for at least 3 hours or overnight if desired.

Saute the bacon rashers until all the fat come out, drain the meat out of the marinade and brown it in the bacon fat; then add the dry wine and the juice of two oranges.

Cook covered until tender, basting with orange juice as needed, to keep the meat from sticking to the pan.