Pork Loin with Plum and Guajillo Sauce

Knorr
This dish is ideal for December festivities. The loin is covered with a mixture of amaranth, flaxseed, and peanut, combined with its plum sauce and the flavor of Knorr® 100% Natural Tomato Broth.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 2 cups amaranth, for the crust
  • 1 cup peanuts, chopped, for the crust
  • 1/4 cups flaxseed, for the crust
  • 1 tablespoon garlic powder, for the crust
  • 1 1/2 tablespoons paprika, for the crust
  • 2 kilos pork loin, tied
  • 1/2 cups honey, to adhere the crust to the loin
  • 2 tablespoons Knorr® 100% natural tomato broth
  • 1 cup water, for the sauce
  • 2 tablespoons vegetable oil, for the sauce
  • 1/2 cups onion, in cubes, for the sauce
  • 2 cloves garlic, for the sauce
  • 1 1/2 cups prunes, boneless, for the sauce
  • 2 cups orange juice, without seeds, for the sauce
  • 1/4 cups apple cider vinegar, for the sauce
  • 6 guajillo chiles, without stem, for the sauce
  • 1 teaspoon clove, ground, for the sauce
  • 2 tablespoons thyme, for the sauce
  • vegetables, steamed, broccoli, carrot, cauliflower, for garnish
Preparation
35 mins
1h 10 mins
Low
  • For the crust, in a bowl mix the amaranth with the peanut, flaxseed, garlic powder, and paprika until fully combined. Pour the mixture onto a baking sheet or into a wide container.
  • Cover the pork loin with honey using a brush. Place the piece of meat on the seed mixture and cover the surface completely; with the help of your hands, press to make the mixture adhere. Set aside.
  • Preheat the oven to 200 °C.
  • Pour the Knorr® 100% Natural Tomato Broth into water and stir until dissolved.
  • In a pot with hot oil, sauté the onion along with the garlic until they have a shiny color, add the prunes and cook for 3 minutes over medium heat. Pour in the orange juice, apple cider vinegar, the diluted Knorr® 100% Natural Tomato Broth, the guajillo chiles, cloves, and thyme; cook for 10 minutes. Remove from heat and blend until completely integrated.
  • Place the pork loin crust in a baking dish, pour the sauce over the meat, cover with aluminum foil, and bake for 60 minutes at 200 °C. After the time is up, remove from the oven, take off the aluminum foil, and bake for an additional 15 minutes at 200 °C.
  • Cut the loin and serve with steamed vegetables.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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