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Recipe of Christmas Baked Loin
Recipe

Christmas Baked Loin

3h 30 mins
Half
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Exquisite pork loin enchilado accompanied with chambray potatoes, excellent for a Christmas dinner.
Learn more about Cecy Galván

Ingredients

8 portions
  • 3 kilos pork tenderloin
  • 1/2 onions, small
  • 2 pinches black pepper
  • 2 cloves
  • 1 pinch cumin
  • 9 tablespoons salt
  • 1 liter orange juice
  • 1/2 cups apple vinegar
  • 100 grams guajillo chili
  • 1/4 onions
  • 1/2 heads garlic
  • 50 grams ancho chili pepper
  • 1/4 cups apple vinegar
  • Swiss Knorr
  • 1/2 kilos cambray potato
  • butter
  • salt, to taste
  • black pepper, to taste

Preparation

TO prepare the marinade: Grind 1/2 onion, pepper, cloves, cumin, salt, vinegar and orange juice, put everything in a container with the previously washed pork loin. Let marinate overnight in the refrigerator using the juice itself, even chopping the meat with a fork so that the juice can penetrate.
FOR THE ADOBO: The guajillo and ancho chili peppers are opened, deveined and boiled in water together with 1/4 onion and 1/2 head of garlic. After boiling, soak 30 minutes with 1/4 vinegar. Then all the chiles are ground together with the onion and garlic, strained and stewed seasoned with salt and Swiss Knorr. (Try to leave it a little more salty than normal)
FOR CAMBRAY POTATOES: Wash well and fry with butter, salt and pepper. (It does not matter if they do not cook completely, they will go into the oven and finish cooking there)
BAKE: Preheat the oven to 200 ° (392F) a half hour before. Butter the entire mold where the loin will be baked, drain the marinade and potatoes along with the loin (do not empty all the juice to marinate). Leave to cook in the oven for about 3 hours, checking every hour and bathe the loin with the same chili. After 3 hours and ensuring that the meat is soft, remove from the oven, let stand and serve

PRESENTATION

The loin is sliced ​​and accompanied with the chambray potatoes, a Christmas salad or pasta.

TIPS

Marinate the night by soaking the tenderloin with the marinade preparation. The meat is baked for 1 hour per each kilo (2.2 lbs) of meat. You can add more orange juice if you like.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (18)
Mario Axel Santos Martinez
24/12/2019 14:09:26
Lo estoy preparando ahorita y me está quedando mmmm
Alma Angelica Escalante Acosta
16/12/2019 22:33:33
Ya quiero probarlo!!!
Mario Casanova
01/01/2018 16:05:15
Quedó muy bien la receta, solo agregué 3 chiles de arbol para que quedara un poquito picoso. Agregué un poco de agua cuando estaba en el horno para evitar que quedara muy seco.
Yoya Auris
29/12/2017 16:55:29
Muy rico
Fátima Espinosa Gómez
22/12/2017 19:17:46
Está muy rápido y fácil y delicioso Mmmmmmmm
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