Latin Crusted Pork Loin with Smokey Apple Cranberry Sauce

IngredientsVegetables, Berries, Meat, Fruits
Day PartDinner
Cuisine TypeMexican
Latin Crusted Pork Loin with Smokey Apple Cranberry Sauce

Source: Dole Foodservice

Pork is a natural carrier for Hispanic flavors and ingredients—and fruit makes the perfect counterpoint. Here, Chef Perez adds a bit of spice to apples and cranberries to bring a lively Latin accent to an all-American condiment for pork.


1/4 cup chili powder
2 tbsp. cumin seed
2 lb. boneless pork loin
3 tbsp. butter or margarine
2 cups thinly sliced red onion
3/4 cup apple juice
1/2 cup orange juice
2-3 tsp. adobo sauce from canned chipotle chilies
1 1/2 cups fresh frozen apple slices, thawed
1/2 cup fresh frozen cranberries, thawed


  1. Preheat oven to 350°F. Combine chili powder and cumin seed in small bowl. Coat pork with chili mixture and place pork in small roasting pan.
  2. Roast pork for 1 hr. 15 min., or until meat thermometer reaches 150°F. internal temperature.
  3. To make apple cranberry sauce, melt butter in large skillet. Add onion and saute over med. heat until lightly browned.
  4. Stir in apple and orange juices and adobo sauce. Bring to boil; simmer 5 min. Add apples and cranberries; simmer 5 min. more.
  5. To serve, slice pork and serve with apple cranberry sauce.

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