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Pork Loin Larded with Prunes and Chayote Puree

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  • Prep 30 min
  • Total 1 hr 30 min
  • Ingredients 23
  • Servings 6
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Morena Cuadra Turkey is a must-have for the holidays. In many Latin American countries, it’s a very important part of Christmas dinner, although many homes have pork instead. Here’s a combination of sweet and savory flavors, which is why fruit goes so well with this white meat that has so many followers.
by Morena Cuadra
Updated Oct 31, 2014
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Ingredients

  • 1 pork loin (2 pounds)
  • 10 pitted prunes
  • Salt and pepper
  • 1 minced garlic clove
  • 2 tablespoons vegetable oil
  • 1 rosemary sprig
  • 6 whole garlic
  • 2/3 cup water

Sauce:

  • 2 cups Progresso™ chicken broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon ketchup
  • 2 tablespoons white vinegar
  • 1 tablespoon sugar
  • Salt and pepper
  • 1 tablespoon potato starch or cornstarch

Chayote Puree:

  • 3 chayotes
  • Salt and pepper
  • 1/2 cup creamy goat cheese
  • 2 tablespoons oil
  • 1 1/2 cups Progresso™ panko bread crumbs
  • 1/4 cup yellow peppers
  • Fresh oregano leaves

Directions

  •  
    1
    Preheat the oven to 350° F.
  •  
    2
    Insert a thin knife lengthwise through the pork loin, cutting one or two deep slits. Insert the prunes in the slits. Season the meat with salt, pepper and minced garlic. Tie the pork loin with a twine so that it doesn’t lose its shape.
  •  
    3
    Heat the oil in an ovenproof skillet. Fry the pork loin, turning it over so that it browns on all sides. Add the whole garlics, rosemary and half cup of water, and put it in the oven to finish cooking, for about 45 minutes. If the water dries up, add some more.
  •  
    4
    Sauce: In a small pot, boil the broth to reduce it a bit. Add the Worcestershire sauce, soy sauce, ketchup, vinegar, sugar, salt and pepper.
  •  
    5
    Separately, dissolve the potato starch in two tablespoons of chilled water, and slowly add the sauce, stirring constantly. The sauce will start to thicken almost immediately. You don’t have to use all the starch, since you don’t want the sauce to be too thick. Correct the seasoning.
  •  
    6
    Remove the pork loin from the oven. Get rid of the garlic and rosemary, and pour any remaining juice into the pot with the sauce.
  •  
    7
    Place the pork loin on a cutting board and let it rest several minutes. Remove the strings and slice. Serve on a serving dish with the sauce and chayote puree.
  •  
    8
    Chayote Puree: Cut the chayotes in half and cook in water with salt and pepper. When they’ve softened, drain them, remove the seeds and use a spoon to scoop out the pulp, leaving the peel intact. Cut the pulp thinly or shred it with a fork. Combine with the goat cheese and correct the seasoning.
  •  
    9
    In a skillet, heat the vegetable oil and fry the panko and yellow pepper until the panko is golden brown. Place over the chayote puree and serve immediately.

Expert Tips

  • tip 1
    Lard and season the pork loin the night before. Put it in a bag and refrigerate.
  • tip 2
    Make the sauce in advance, but add the potato starch at the last minute.
  • tip 3
    Use dried figs or dried apricots instead of prunes.
  • tip 4
    You can lard the pork with peeled garlic, alternating with the prunes.
  • tip 5
    Use bread crumbs instead of panko.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Morena Cuadra Turkey is a must-have for the holidays. In many Latin American countries, it’s a very important part of Christmas dinner, although many homes have pork instead. Here’s a combination of sweet and savory flavors, which is why fruit goes so well with this white meat that has so many followers.
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