"Juice of 2 limes"
"2 cloves of garlic, minced"
"Cayenne pepper to taste"
"1 sprig of rosemary, crushed"
"1 bunch of thyme, crushed"
"Salt and black pepper, ground, to taste"
"2.5 kg of pork tenderloin"
"3 tablespoons of olive oil"
"
"For the sauce"
"250 ml of water"
"200 g of brown sugar"
"2 stars of anise"
"1 piece of cinnamon"
"2 pinches of red pepper flakes"
"12 fresh plums, pit and skin removed, cut into slices"
"Juice of 3 limes"
"Thyme for garnish"
"Juice of 2 limes"
"2 cloves of garlic, minced"
"Cayenne pepper to taste"
"1 sprig of rosemary, crushed"
"1 bunch of thyme, crushed"
"Salt and black pepper, ground, to taste"
"2.5 kg of pork tenderloin"
"3 tablespoons of olive oil"
"
"For the sauce"
"250 ml of water"
"200 g of brown sugar"
"2 stars of anise"
"1 piece of cinnamon"
"2 pinches of red pepper flakes"
"12 fresh plums, pit and skin removed, cut into slices"
"Juice of 3 limes"
"Thyme for garnish"
"Combine lime juice, garlic, cayenne pepper, rosemary, thyme, salt, and black pepper to make a marinade
Place the pork tenderloin in the marinade and let it sit for at least two hours."
"Heat the olive oil in a large skillet over high heat
Add the pork tenderloin and cook until browned on all sides, about 5 minutes."
"Add enough boiling water to the skillet to cover the bottom, then reduce the heat to low and simmer for an hour and a half, turning the pork every 30 minutes."
"If necessary, add more water
Once cooked, let the pork rest for 10 minutes before slicing."
"Sauce"
"Combine water, brown sugar, anise, cinnamon, and red pepper flakes in a saucepan
Bring to a boil over high heat, then reduce the heat to low and simmer for 5 minutes."
"Add the plums and lime juice to the saucepan
Simmer until the plums are tender but still slightly firm, about 10 minutes."
"Reserve the sauce
Serve the pork with the sauce, garnished with thyme."
