Cerdo al Caramelo (Pork Loin with Caramel Sauce)

by Erica Dinho on March 31, 2011

Cerdo al Caramelo

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!

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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.
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{ 11 comments… read them below or add one }

1 Belinda @zomppa March 31, 2011 at 8:36 AM

This pork could possibly be one of the best I’ve seen – a must try!

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2 norma March 31, 2011 at 12:09 PM

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.

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3 Erica March 31, 2011 at 12:37 PM

Norma-I am sorry!

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4 Indy March 31, 2011 at 1:16 PM

Will be making today. Can’t wait

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5 tasteofbeirut April 2, 2011 at 8:28 PM

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!

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6 Chris April 3, 2011 at 1:39 PM

Oh wow, Erica, this looks beautiful and sounds absolutely wonderful!

Did you use a pork tenderloin instead of a loin?

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7 Erica April 3, 2011 at 2:40 PM

Chris-Yes!

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8 RSA Online April 4, 2011 at 9:29 AM

Look amazing! I’ve always liked “sweet” style pork better :)

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9 Barbara April 5, 2011 at 8:18 AM

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!

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10 Anna April 21, 2011 at 10:57 AM

That looks incredibly moist and delicious. I absolutely love pork, I never had with caramel sauce…but makes totally sense to me. Yummmmm…

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11 Alan Bowman July 15, 2014 at 2:14 PM

Hi Erica from Spain
Pork is extremely common around here, probably more so than beef or lamb. I usually buy a complete cinta de lomo and cut it up to give several roasting joints and about a dozen or more decent thickness (⅝ – ¾ inch) steaks (the Spanish typically do theirs wafer thin to flash-fry them). At least one of the roasting joints I will cut in a spiral fashion and stuff with various fruits – raisins, dried apple, dried peaches, or whatever else we have in store (we dry our own when there is a surplus) and then cook for 8-10 hours on low in the slow cooker. I might try adding the caramel topping next time.

8pm and still 34°C (93°F)

Alan

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