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Knorr

Knorr

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Recipe of Pork Loin with Plum and Guajillo Sauce
Knorr

Knorr

Recipe of Pork Loin with Plum and Guajillo Sauce
Knorr

Knorr

Recipe of Pork Loin with Plum and Guajillo Sauce
Knorr

Knorr

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Pork Loin with Plum and Guajillo Sauce

35 mins
1h 10 mins
Low
283
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This dish is ideal for the Christmas holidays. The tenderloin is covered in a mixture of amaranth, linseed and peanut, combined with its plum sauce and the flavor of Knorr® 100% Natural Tomato Broth.
Learn more about Knorr

Ingredients

10 portions
  • 2 cups amaranth, for the scab
  • 1 cup peanut, chopped, for the scab
  • 1/4 cups flaxseed, for the scab
  • 1 tablespoon garlic powder, for the scab
  • 1 1/2 tablespoons paprika, for the scab
  • 2 kilos pork loin, flanged
  • 1/2 cups honey, to adhere the crust to the back
  • 2 tablespoons Knorr® 100% natural tomato broth
  • 1 cup Water, for the sauce
  • 2 tablespoons vegetal oil, for the sauce
  • 1/2 cups onion, in cubes, for the sauce
  • 2 cloves garlic, for the sauce
  • 1 1/2 cups prune, boneless, for the sauce
  • 2 cups orange juice, without seeds, for the sauce
  • 1/4 cups apple vinegar, for the sauce
  • 6 guajillo chilies, without tail, for the sauce
  • 1 teaspoon clove, ground, for the sauce
  • 2 tablespoons thyme, for the sauce
  • enough vegetable, steamed, broccoli, carrot, cauliflower, to accompany

Preparation

For the crust, in a bowl mix the amaranth with the peanut, the flaxseed, the garlic powder and the paprika until completely integrated. Pour the mixture into a tray or large container.
Cover the pork tenderloin with the 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 so that the mixture adheres. Reservation.
Preheat the oven to 200 ° C.
Pour the Knorr® 100% Natural Tomato Broth into water and stir until dilute.
In a pot with hot oil, sauté the onion together with the garlic until they are bright, add the prune and cook for 3 minutes over medium heat. Pour in the orange juice, the apple cider vinegar, the Knorr® Tomato Broth 100% Natural diluted in water, the guajillo chiles, the cloves and the thyme; cook for 10 minutes. Remove from heat and blend until completely integrated.
Place the crusted pork tenderloin in a baking dish, pour the sauce over the meat, cover with aluminum foil and bake for 60 minutes at 200 ° C. After time, remove from the oven, remove the aluminum foil and bake for another 15 minutes at 200 ° C.
Cut the tenderloin and serve with steamed vegetables.

PRESENTATION

Cut the tenderloin into slices, serve bathed in the plum and guajillo sauce. Accompany with steamed vegetables.

TIPS

Place a small pot of water under the rack where the pork tenderloin will be placed, as it will help the meat retain moisture.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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