Pork loin with honey and caramelized fruit

An innovation to pork loin, caramelized with a delicious blend of fruit and honey. Mouth-watering.

By
Category: Meat, Recipes
Cuisine:
Difficulty:
Servings:: 4
Prep Time:10 m
Cook Time:60 m
Total Time:2:10 h
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, 5.00 out of 5)
Loading...
Units: Metric (Units: US)

Ingredients

  • 1 kg (2 1/4 pounds) pork loin
  • 150 ml (2/3 cup) olive oil
  • 150 ml (2/3 cup) white wine
  • 100 ml (1/2 cup) water
  • 8 cloves of garlic
  • Pepper (to taste)
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • Salt (to taste)
  • For the fruit:

  • 2 apples
  • 2 pears
  • 4 strawberries
  • 2 kiwis
  • 4 pineapple slices
  • 2 tablespoons honey
  • 2 tablespoons sugar
  • 1 pinch of cinnamon

Directions

  1. Season the meat with salt, pepper, unpeeled crushed garlic (place the garlic on a table and use your hand to press the flat side of the knife against the garlic. The garlic will easily crush under your weight) and white wine. Let marinate about one hour.
  2. Preheat the oven to 180ºC (350ºF).
  3. Place the pork loin in a baking pan with the marinade. Drizzle with olive oil and water and bake in the oven about one hour. Occasionally drizzle the meat with the sauce.
  4. Meanwhile, wash and peel the fruit. Place the fruit cut into pieces together with the honey (two tablespoons honey), sugar and the cinnamon in a non-stick skillet over low heat for about 30 minutes until caramelize, stirring occasionally.
  5. In another skillet, place the honey (two tablespoons honey), pepper and the Dijon mustard. Stir, bring to a boil over low heat for about two to three minutes, stirring occasionally.
  6. Remove from oven and serve the meat drizzled with the honey sauce and the caramelized fruit.
Pork loin with honey and caramelized fruit
Nutrition facts
Serves 4
Per Serving:
% DAILY VALUE
Calories 1110
Total Fat 68 g(105%)
Saturated Fat 15 g(75%)
Cholesterol 160 mg(53%)
Sodium 330 mg(14%)
Total Carbohydrate 72 g(24%)
Protein 52 g
 

Leave a Comment

Your email address will not be published. Required fields are marked *

*