Pork Loin With Avocado Leaves

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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.

Recipe By: Robert Rodriguez Mireles
  • Prep15 min |
  • Total25 min |
  • ServesN/A

Ingredients

  • 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
  • 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
  • To Serve:
    • 6 cups hot steamed rice (enough for 6 servings)

Instructions

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.

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

Additional Notes

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