This recipe for Pork Loin With Avocado Leaves (Lomo de Cerdo con Hojas de Aguacate) uses thinly sliced pork loin simmered in a sauce that includes molasses, orange juice, onion, Tabasco sauce, mustard and cloves. The recipe uses avocado leaves; one of our favorite unique ingredients.
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.
The recipe is a creation of Robert Rodriguez Mireles which he based on an old recipe from an 1886 cookbook; Manual de Cocina Michocana.