Mexican-Spiced Pork Loin with Guajillo Prune Sauce
A Mexican-inspired roast featuring tender pork loin bathed in a complex, sweet-savory sauce made from guajillo and ancho chiles, dried plums, and tomatoes. The sauce combines the fruity heat of dried chiles with the natural sweetness of prunes, creating a rich, mahogany-colored glaze that complements the juicy pork perfectly. This impressive main dish works beautifully for dinner parties or special family meals, offering familiar comfort with an exciting flavor twist that sets it apart from typical pork roasts.
Ingredients
- 1 boneless rolled pork loin roast (3 to 4 lb)
- 1 teaspoon kosher (coarse) salt
- 3 tablespoons olive oil
- 1 small (2 oz) sourdough dinner roll, cut in half
- ½ medium onion, cut into 4 pieces
- 1 clove garlic, peeled
- 2 ½ cups Progresso chicken broth (from 32-oz carton)
- 2 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 cup hot water
- 2 cups pitted dried plums
- 4 plum (Roma) tomatoes, each cut in half
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried marjoram leaves
- ½ teaspoon salt
- 1 teaspoon tomato bouillon granules with chicken flavor
- ¼ cup rice wine vinegar
Instructions
- 1
Heat oven to 350°F
- 2
Sprinkle pork roast with kosher salt
- 3
Heat oil in roasting pan over medium-high heat
- 4
Add pork and cook turning occasionally until browned on all sides
- 5
Remove pork from pan
- 6
Add remaining oil to pan
- 7
Cook dinner roll halves, onion and garlic until roll is toasted
- 8
Place roll mixture in blender
- 9
Return pork to roasting pan and add chicken broth
- 10
Bake uncovered then cover with foil and continue baking
- 11
Soak chiles in hot water until softened then drain
- 12
Add chiles, dried plums, tomatoes, herbs, salt, bouillon, vinegar and remaining broth to blender
- 13
Blend on high speed until smooth
- 14
Pour sauce mixture into saucepan
- 15
Cook over medium heat stirring occasionally until thoroughly heated
- 16
Pour sauce over pork in roasting pan
- 17
Cover and bake until meat thermometer reads 160°F
- 18
Let stand before slicing
- 19
Serve pork with sauce
Tips
Toast the dinner roll until golden brown for the best flavor foundation in your sauce blend.
Let the pork rest after cooking to redistribute juices and ensure easy, clean slicing.
Strain the finished sauce if you prefer a completely smooth consistency without any texture.
Good to Know
Refrigerate leftover pork and sauce separately for up to 3 days in airtight containers.
Sauce can be made 1 day ahead and refrigerated. Reheat before serving with freshly roasted pork.
Serve immediately while pork is warm with sauce spooned over slices.
Common Mistakes
Use a meat thermometer to avoid overcooking the pork and drying it out.
Soak chiles fully to ensure they blend smoothly into the sauce.
Let pork rest before slicing to prevent juices from running out.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use 1 small corn tortilla instead
General Alternatives
FAQ
Can I use fresh plums instead of dried?
Dried plums work best as they provide concentrated sweetness and won't make the sauce too watery. Fresh plums would need longer cooking time to reduce properly.
What if I can't find guajillo chiles?
Substitute with dried New Mexico or California chiles for similar mild heat and fruity flavor. Avoid using only ancho chiles as the sauce will be too earthy.
How long will this keep in the refrigerator?
Store cooked pork and sauce separately for up to 3 days. Reheat gently in the oven or microwave, adding a splash of broth if the sauce thickens too much.