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Taste of The Baja

High Quality Mexican Gourmet Preserves

Sashimi scallops with guava jalapeño jelly and serrano chilies

A creation of Chef Carlos O´Brian, Cheff @ La Paz, BCS.

 

Pre - heat the oven to 177 degrees C ( 350 degrees F).

INGREDIENTS:

  • 350 gr pork loin
  • 1/2 tsp onion salt
  • 1/2 tsp garlic powder
  • 1/2 teaspoon salt; pepper to taste
  • 1/2 tsp chili powder
  • 1/2 cup apple nectar
  • 1/2 cup CSB GOURMET TROPICAL FRUIT KAHÚLA GOURMET JAM

PROCESS:

  • In a bowl, combine all of the dry ingredients. Rub all of the spices into the loin roast.

 

  • Place the fat side down on a rack in a roasting pan.  Bake uncovered for 1.5 hrs.

 

  • Combine Brandy Delight with Apple Nectar.  Bring quickly to a boil without burning.

 

  • Remove the loin roast from the oven , place on a plate. Let stand .

 

  • Removing grease from the pan and heat the gravy in the pan scraping down the sides.  Add the Brandy Delight sauce to gravy in the pan and heat.

 

  • Cut the tenderloin into slices and serve with Brandy Delight Apple Gravy

Mermeladas de La Baja California Sur S. de RL. de C.V.

Manuel Encinas s/n, Colonia El Manglito, La Paz Baja California Sur, México, C.P.23060

+52 1 612 348 3852