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    My Colombian Recipes » Recipes » Main Dishes » Pork » Cerdo Al Caramelo (pork Loin With Caramel Sauce)

    Cerdo al Caramelo (Pork Loin with Caramel Sauce)

    Mar 31, 2011 · Modified: Jul 15, 2021 by Erica Dinho · 12 Comments

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    Cerdo al CarameloPin

    Cerdo al Caramelo (Pork Loin with Caramel Sauce)

    Erica Dinho
    5 from 12 votes
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Colombian
    Servings 4 - servings

    Ingredients
     

    • 3 pounds boneless pork loin
    • 1 garlic clove
    • 1 cup onion
    • Salt and pepper
    • ¼ cup melted butter
    • 2 cups grated panela or brown sugar
2 cinnamon stick
Pinch ground cloves

    Instructions
     

    • Preheat the oven to 350 degrees F.
    • 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.
    • Place the pork in a pot and add 5 cups of water. Cover and cook over medium heat for 30 minutes.
    • 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.
    • Cook for 30, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Add more water if necessary.
    • 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.
    • Sprinkle with salt and freshly ground pepper to taste. Serve warm.
    Keyword Pork recipes
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Cerdo al CarameloPin

    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!

    More Main Dishes Recipes

    Arepa With Crab Salad And AvocadoChickpeas With Ground Meat (Garbanzos Con Carne Molida)Huevos Pericos Con Tocineta (Scrambled Eggs With Tomatoes, Scallions And Bacon)Pasteles De Arroz (Rice Tamales)Stuffed Avocado With Shrimp And Mango Salad
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Belinda @zomppa

      March 31, 2011 at 8:36 am

      5 stars
      This pork could possibly be one of the best I've seen - a must try!

      Reply
    2. norma

      March 31, 2011 at 12:09 pm

      5 stars
      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.

      Reply
      • Erica

        March 31, 2011 at 12:37 pm

        5 stars
        Norma-I am sorry!

        Reply
    3. Indy

      March 31, 2011 at 1:16 pm

      5 stars
      Will be making today. Can't wait

      Reply
    4. tasteofbeirut

      April 02, 2011 at 8:28 pm

      5 stars
      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!

      Reply
    5. Chris

      April 03, 2011 at 1:39 pm

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

      Did you use a pork tenderloin instead of a loin?

      Reply
      • Erica

        April 03, 2011 at 2:40 pm

        5 stars
        Chris-Yes!

        Reply
    6. RSA Online

      April 04, 2011 at 9:29 am

      5 stars
      Look amazing! I've always liked "sweet" style pork better 🙂

      Reply
    7. Barbara

      April 05, 2011 at 8:18 am

      5 stars
      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!

      Reply
    8. Anna

      April 21, 2011 at 10:57 am

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

      Reply
    9. Alan Bowman

      July 15, 2014 at 2:14 pm

      5 stars
      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

      Reply
    10. Cush Copeland

      June 29, 2018 at 11:38 am

      5 stars
      Erica,

      I am hosting my friends to watch the Colombia/England world cup game Tuesday. We take turns hosting various games during the world cup and the host always makes foods appropriate for one of the teams. Instead of going the easy way and making some England-style dishes, I am going with Colombian cuisine. My menu (all from your website) will be Aguardiente Sours, Cerdo al Caramelo, Yucca Fritas with Salsa Rosada and Ensalada de Frijols y Maiz. I love to cook and love to make new dishes.

      My question about this pork recipe is about the roasting process. Am i correct that the roast should sit on the bottom of the roasting pan in the liquid mixture and essentially be braised in the oven? Should I cover the pan while braising?

      Thanks in advance. I am really looking forward to making these dishes and will let you know how they come out.

      Cush

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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