• 2 lb (1 kilo) loin of pork
  • 2 tablespoons corn oil
  • 1 bottle La Costeña Salsa Ranchera 17 oz (475 g.)
  • 2 bottle of water, measured out in the Salsa Ranchera bottle
  • 1 tablespoons crumbled chicken stock cube
  • 10 oz (300 g.) La Costeña Quince Paste
  • ¼ cup White Vinegar
  • ½ cup chopped cilantro
  • French’s Salt with Pepper, to taste
  • For the garnish
  • Chopped cilantro

How to

Pre-heat the oven to 400° F (200° C). Season the loin of pork and fry in an oven-proof dish in the hot oil, turning it over so that is brown on all sides. Add the sauce and cook until tender, approximately 1 hour. Remove from the oven, slice and serve with fried potatoes or La Costeña Refried Beans. Finally, pour over the sauce and garnish with the chopped cilantro.

For the sauce:
Blend the ingredients.

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