Name: Pork Loin with Plum and Guajillo Sauce
Prep time: 105 min
Cook time: 70 min
Yield: 10
Cuisine: Mexicana
Ingredients: 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.