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Ingredients

  • 2- Lb Boneless Pork Loin
  • 2 tbs Badia Extra Virgin Olive oil.
  • 2 ½ tsp Badia Spanish Paprika
  • 2 ½ Badia ground Cumin
  • 1 ½ tsp Brown Sugar
  • 1 ½ Badia Roasted Garlic powder.
  • 2 tsp Badia Sea Salt
  • 1 Cup Badia Naranja Agria (sour orange)
  • ¼ cup Apricot Jam
  • ¼ tsp Badia Red Chili flakes
  • 2 Tbs Ketchup

Sweet and Sour Sauce

  • 1 Cup Badia Naranja Agria (Sour Orange)
  • ¼ cup Apricot Jam
  • ¼ tsp Badia Red Chili Flakes
  • 2 tbs Ketchup

Directions

  • Cut Boneless pork loin into 4 portions
  • Season the pork loin with 2 tbs Badia extra virgin olive oil
  • In a small bowl mix all ingredients together
  • Rub the pork loin all over until ingredients are used up
  • Refrigerate for 2 hours

Sweet and Sour Sauce

  • Put all ingredients in a sauce pot on the stove at medium high heat
  • Bring to a boil mix well
  • Remove from heat until ready to use
  • Grill the Pork Loin at medium high heat for 3 to 4 minutes on each side
  • Transfer to a platter and pour the sweet and sour sauce over the top of the Pork Loin Steaks

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