StewsMedium

Pork Loin in Prune and Chilli Sauce

Name: Pork Loin in Prune and Chilli Sauce
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Cuisine: Mexican
Ingredients: 2 tbsp Vegetable oil; 2 cloves Garlic; 1 raja Cinnamon stick; 1 White onion; 2 Dried ancho chillies; 200 g Pitted prunes; 3 Cloves; 800 g Whole pork loin; 1 pinch Salt and pepper to taste

4.0(1 rating)

85 min (25 prep + 60 cook) Medium 6 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 3 Jun 2026

Roasted pork loin with sweet and sour prune and ancho chilli sauce.

About this recipe

Pork loin in prune sauce is an elegant Puebla dish where the loin is roasted and bathed in a sweet and sour sauce of prunes, ancho chilli and spices.

History & Origin

Prune sauce with chilli is a classic of Puebla convent cuisine, where nuns combined ingredients from the Old and New Worlds. Prunes, brought by the Spanish, were mixed with native chillies to create sweet and sour sauces.

Estimated cost

£10.45

Total cost

£1.74

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

390

Calories

34g

Protein

28g

Carbohydrates

14g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Season the loin with salt and pepper. Sear in a hot oiled pan on all sides until golden. Transfer to an oven tray.
2
Soak the prunes in hot water for 15 minutes. Devein and soak the ancho chillies for 15 minutes.
3
Blend the prunes with their water, ancho chillies, onion, garlic, cinnamon and cloves until smooth. Strain.
4
Fry the sauce in the same pan for 5 minutes. Pour over the loin in the tray.
5
Bake at 180C covered with foil for 45 minutes. Uncover for the last 15 minutes to brown.
6
Rest for 10 minutes before slicing. Serve the slices bathed in the prune sauce.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.