Yucatán-Style Pork

Yucatan-Style Pork
Susie Cushner
five_whole_stars
Click a Star to Rate This Recipe
preparation
25
minutes
cooking
180
minutes
Serves 6, with leftovers

Ingredients

1
3 1/2- to 4-pound pork-loin roast
6
ounces
pitted dried prunes (about 1 cup)
1
tablespoon
olive oil
6
garlic cloves, peeled
1
large onion, quartered
1
cup
apple juice
1/4
cup
cider vinegar
3
tablespoons
chili powder
1
tablespoon
salt
1
teaspoon
dried oregano
1
cinnamon stick

Directions

  1. Using a small, sharp knife, make random 1 1/2-inch slits in the pork roast and stuff each with a prune. Heat the olive oil in a Dutch oven or ovenproof stockpot over medium-high heat and brown the pork on all sides. Remove the pork from the Dutch oven; set aside.
  2. Meanwhile, in a food processor or blender with the motor running, process the garlic cloves until minced. Add the onion and pulse until minced.
  3. Heat oven to 325° F. Add the minced garlic and onion to the Dutch oven and sauté until tender but not browned. Add the apple juice, cider vinegar, chili powder, salt, oregano, and cinnamon. Return the park to the Dutch oven. Over high heat, bring to a boil.
  4. Cover and place in oven. Cook 1 1/2 hours, basting occasionally. Remove the cover and cook 30 minutes longer.
  5. Remove the pork from the sauce. Set the sauce aside for 10 minutes. When the fat comes to the surface, skim it off and discard. Boil the sauce over high heat, stirring occasionally, until thickened and reduced to about 1 1/2 cups. Slice the pork roast and serve with the sauce.
Jane Kirby and Kay Chun
January 2002

Nutritional Information

  • Per Serving
  • Calories 401
  • Calcium 69 mg
  • Carbohydrate 22 g
  • Cholesterol 118 mg
  • Fat 16 g
  • Fiber 3 g
  • Iron 3 mg
  • Protein 42 mg
  • Sat Fat 5 g
  • Sodium 1003 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments