1 pork loin of approximately 2 kg
4 cloves of garlic, pressed
1/2 cup of vinegar
Salt and black pepper to taste
For the sauce
1/2 cup of sugar
1/4 cup of butter
2 tablespoons of mustard
3 tablespoons of English Worcestershire sauce
2 tablespoons of hot sauce
1 kg of carambola, cut into 1 cm thick slices
1 pork loin of approximately 2 kg
4 cloves of garlic, pressed
1/2 cup of vinegar
Salt and black pepper to taste
For the sauce
1/2 cup of sugar
1/4 cup of butter
2 tablespoons of mustard
3 tablespoons of English Worcestershire sauce
2 tablespoons of hot sauce
1 kg of carambola, cut into 1 cm thick slices
Preheat the oven to 400°F (hot)
Mix garlic, vinegar, salt, and pepper
Make small incisions in the pork loin with a sharp knife
Place it on a baking sheet and season with the mixture
Make sure the seasoning gets into the incisions
Cover the baking sheet with aluminum foil and bake for 2 hours
If it starts to dry out, add a little water
Remove the foil and increase the temperature to 450°F
Flip the pork chops over to brown on both sides
Slice the pork chops thinly and serve with the sauce from the baking sheet. Reserve
Prepare the carambola sauce: in a large skillet, combine sugar and butter
Let it melt
Stir, reduce heat, and cook until it turns caramel color
Add mustard, English Worcestershire sauce, hot sauce, and carambola
Mix well and season with salt
Simmer for 10 minutes
Remove from heat and pour over the pork chops still warm
Serve in 16 portions
526 calories per serving.
