Pork Loin With Avocado Leaves (Lomo de Cerdo con Hojas de Aguacate) 

This recipe is from our featured book by Nancy Zalsavsky;  A Cook's Tour of Mexico: Authentic Recipes from the Country's Best Open-Air Markets, City Fondas, and Home Kitchens.  The recipe uses avocado leaves; one of our favorite unique ingredients.

The recipe is a creation of Robert Rodriguez Mireles which he based on an old recipe from an 1886 cookbook;  Manual de Cocina Michocana.


avocado leaves- photo by gourmetsleuth.com
 

Servings:  6

The Sauce
1/2 cup molasses
1/2 cup orange juice
1/2 cup minced white onion
1 garlic clove, minced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon Tabasco sauce
2 teaspoons Worcestershire sauce**
1/2 cup ketchup
1/4 teaspoon ground cloves
3 tablespoons Dijon mustard
1/4 teaspoon freshly ground pepper

**The writer explains that Worcestershire sauce has been popular in Mexico for generations.

The Pork and Leaves
2 tablespoons vegetable oil
2 1/4 pounds lean, boneless pork loin, thinly sliced (about 6oz per person)
30 small avocado leaves

To Serve
Hot steamed rice, enough for 6 servings
 

The Sauce
Mix all the ingredients in a saucepan and bring to a boil for 5 minutes.   Note:  You may keep the sauce refrigerated for up to one week.

The Pork
Heat the oil in a large skillet and sauté the pork.  When it is almost done (about 5 minutes on each side), add the sauce, bring to a boil, and then turn off the heat. 

Rub the leaves with oil and place them in a hot large skillet and toast them for a few seconds on each side. 

To Serve
Place the leaves around the edge of an oval platter.  Place the hot rice in the center of the platter and arrange the meat slices  and sauce around the rice.  The presentation will look a bit like a large flower with a rice center and shiny green leaves around the edges.

 

With Molinllo, Ibarra Chocolate, Taza Chocolate, Churro maker and Michael Turback's "Hot Chocolate" cookbook  packed in our "chocolate swirl" gift box BUY