This dish is from my hometown of Antioquia. Pork is one of those things that every “Paisa” eats and there are so many ways to cook it. We smoke it, we braise it, we roast it and we bake it. In Antioquia, we love to add fruit and sweet sauces to pork. I absolutely love the addition of sweetness to pork, it is the perfect combination.
Cerdo al Caramelo or Pork Loin with Caramel Sauce, was a staple in my house growing up. My mom made this dish often and we all loved it. This dish is lovely served over white rice or mashed potatoes, or you can serve it with yuca fries.
It’s a delicious main dish for a dinner party.
Buen provecho!
Ingredients
(4-6 servings)
3 pounds boneless pork loin
1 garlic clove
1 cup onion
Salt and pepper
1/4 cup melted butter
2 cups grated panela or brown sugar
2 cinnamon stick
Pinch ground cloves
Directions:
1. Preheat the oven to 350 degrees F.
2. Grind together the garlic, onion, salt, and pepper. Spread the mixture over the pork and allow it to sit at room temperature for at least 20 minutes.
3. Place the pork in a pot and add 5 cups of water. Cover and cook over medium heat for 30 minutes.
4. Transfer the pork to a roasting pan and set aside. Add the cinnamon sticks, melted butter, brown sugar or panela, and ground cloves to the cooking liquid. Mix well and add the mixture to the pork.
5. Cook for 30, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Add more water if necessary.
6. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Arrange the meat on a platter and pour the sauce on top.
7. Sprinkle with salt and freshly ground pepper to taste. Serve warm.
{ 10 comments… read them below or add one }
This pork could possibly be one of the best I’ve seen – a must try!
I have never hear of this dish, but I can taste the sweet and savory.
I don’t know if I told you but my blog has disappeared and I lost many months and all my followers, etc. Will be back in about a months time and will let you know.
Norma-I am sorry!
Will be making today. Can’t wait
This pork dish sounds magnificent! I like to pair pork with jams and honey but never saw it with caramel sauce like here: will make this soon!
Oh wow, Erica, this looks beautiful and sounds absolutely wonderful!
Did you use a pork tenderloin instead of a loin?
Chris-Yes!
Look amazing! I’ve always liked “sweet” style pork better
You’re right, Erica, nearly every pork dish I have has some sort of sweet with it—usually apples, which is why I really love this recipe!
That looks incredibly moist and delicious. I absolutely love pork, I never had with caramel sauce…but makes totally sense to me. Yummmmm…