Yucatán-Style Pork

Name: Yucatán-Style Pork
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters apple juice; 3 Tbsps chili powder; 59 milliliters cider vinegar; 1 cinnamon stick; 6 garlic cloves, peeled; 1 Tbsp olive oil; 1 large onion, quartered; 1 teaspoon dried oregano; 2 kilograms pork-loin roast; 237 milliliters ounces pitted dried prunes (about; 1 Tbsp salt

You can never have too many main course recipes, so give Yucatán-Style Pork a try. This recipe serves 6. One portion of this dish contains approximately 61g of protein, 14g of fat, and a total of 486 calories. A mixture of cinnamon stick, chili powder, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the cinnamon stick you could follow this main course with the Cinnamon Ice Cream with Cinnamon Crisps as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Using a small, sharp knife, make random 1 1/2-inch slits in the pork roast and stuff each with a prune.

Ingredients you will need

Pork Roast

Prunes

Equipment you will use

Knife

Heat the olive oil in a Dutch oven or ovenproof stockpot over medium-high heat and brown the pork on all sides.

Ingredients you will need

Olive Oil

Pork

Equipment you will use

Dutch Oven

Remove the pork from the Dutch oven; set aside.

Ingredients you will need

Pork

Equipment you will use

Dutch Oven

Meanwhile, in a food processor or blender with the motor running, process the garlic cloves until minced.

Ingredients you will need

Whole Garlic Cloves

Equipment you will use

Food Processor

Blender

Add the onion and pulse until minced.

Ingredients you will need

Onion

Heat oven to 325 F.

Equipment you will use

Oven

Add the minced garlic and onion to the Dutch oven and saut until tender but not browned.

Ingredients you will need

Minced Garlic

Onion

Equipment you will use

Dutch Oven

Add the apple juice, cider vinegar, chili powder, salt, oregano, and cinnamon. Return the park to the Dutch oven. Over high heat, bring to a boil. Cover and place in oven. Cook 1 1/2 hours, basting occasionally.

Ingredients you will need

Apple Cider Vinegar

Chili Powder

Apple Juice

Cinnamon

Oregano

Salt

Equipment you will use

Dutch Oven

Oven

Remove the cover and cook 30 minutes longer.

Remove the pork from the sauce. Set the sauce aside for 10 minutes. When the fat comes to the surface, skim it off and discard. Boil the sauce over high heat, stirring occasionally, until thickened and reduced to about 1 1/2 cups. Slice the pork roast and serve with the sauce.

Ingredients you will need

Pork Roast

Sauce

Pork

KEEP IT: Slice any leftover pork into 1/2-inch-thick pieces and store in airtight containers or heavy-duty zipper bags with some of the sauce. Refrigerate for up to 3 days or freeze up to 3 months. To reheat, microwave the pork in the sauce so that the meat remains moist.

Ingredients you will need

Sauce

Meat