Stuffed Pork Loin with Mandarin Sauce

Victorinox ®
This holiday season, enjoy a spectacular dish for the whole family, with a combination of ingredients like cranberries, walnuts, almonds, pine nuts, pistachios, and olives that perfectly balance the mandarin and orange sauce. Try this stuffed pork loin with mandarin sauce!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1.5 kilos pork loin
  • 250 grams cranberries, for the stuffed pork loin
  • 200 grams pecans, for the stuffed pork loin
  • 200 grams almonds, sliced, for the stuffed pork loin
  • 200 grams pine nuts, for the stuffed pork loin
  • 200 grams pistachio, clean, for the stuffed pork loin
  • 250 grams olives, boneless, for the stuffed pork loin
  • 200 grams capers, for the stuffed pork loin
  • coarse salt, for the stuffed pork loin
  • ground pepper, in a grinder, for the stuffed pork loin
  • 1 kilo red apple, for the sautéed apples
  • 200 grams butter, for the sautéed apples
  • 1/4 bunches rosemary, for the sautéed apples
  • 1/2 liters mandarin orange juice, for the mandarin and orange sauce
  • 1 kilo mandarin orange, for the mandarin and orange sauce
  • 2 Smucker's® orange marmalades, for the mandarin and orange sauce
  • 200 grams butter, for the mandarin and orange sauce
  • 1 white onion, for the mandarin and orange sauce
  • 1 garlic head, for the mandarin and orange sauce
  • 2 árbol chiles, for the mandarin and orange sauce
  • 250 grams cornstarch, for the mandarin and orange sauce
Preparation
1h
40 mins
Low
  • For the stuffed pork loin: Chop all the dry ingredients, the capers, and the olives and set aside.
  • Clean the pork loin, open it in half (like a book) and fill it with the previously chopped ingredients, season with salt and ground pepper. Close the loin and, using a sheet of aluminum foil, wrap it like a candy. Bake at 180° for 40 minutes.
  • Peel and cut the mandarins into supremes or wedges. Set aside.
  • For the mandarin sauce: Place the butter, garlic, onion, Smucker's® orange jam, and mandarin juice in a pot, then add the previously hydrated cornstarch, blend the sauce and cook over low heat for 3 minutes, then add the mandarin supremes, the mandarin zest, and the crushed árbol chili flakes. Remove from heat and set aside.
  • Cut the apples into wedges and set aside.
  • Add the butter, apples, and rosemary to a skillet over low heat and season with salt and pepper.
  • Serve the pork loin on a wide plate, accompanied by apples and mandarin sauce.

Nutritional Information

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