South-of-the-border Roast Pork

It’s holiday time so better to just jump right into this tasty recipe for some Yucatan-inspired pork roast.



  • 2 kg pound pork-loin roast
  • 160g pitted dried prunes – szilva (about 1 cup)
  • 1 tablespoon olive oil
  • 6 garlic cloves, minced
  • 1 large onion, finely chopped
  • 1 cup apple juice
  • ¼ cup cider vinegar
  • 3 tablespoons ancho or chipotle chili powder
  • 1 tablespoon salt
  • 1 teaspoon dried oregano
  • 1 cinnamon stick


  • Preheat oven to 165C
  • With a paring knife, randomly make small slits around the roast and stuff in a prune.
  • In a dutch oven heat oil and brown roast on all sides. Once browned, remove meat and set aside. Reduce heat to medium.
  • Add minced garlic and onion to the oil and sauté until tender, ~5minutes. (Make sure oil is not too hot so you don’t burn anything). Add apple juice, vinegar and all remaining spices, and stir to incorporate.
  • Return pork to pot and bring to a boil over high heat. Cover and place in oven. Cook for 90 minutes basting occasionally.
  • Remove lid and roast uncovered for an additional 30 minutes.
  • Remove pork from liquid and cover meat with foil. Pour liquid in an unheated saucepan and allow to sit for 10 minutes. Then skim as much fat off the top as possible and turn on heat to medium high. Stir occasionally and allow to reduce to about 350-400ml*.
  • Slice pork and serve with sauce.

*If you want to rush the sauce, stir in some corn starch (1-2 tablespoons) that has been mixed with cold water. This will thicken up the sauce.