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1 big pork loin
1 and 1/2 head onions cut into rings
1 and 1/2 cloves of garlic finely chopped
1 bay leaf
1 thyme branch
1 beer
1 cup of meat broth
1/2 cup of grated panela
1 medium yucca, peeled, precooked and cubed
Salt and pepper to taste


The day before cooking this meal season the loin with the herbs, onion, beer and garlic and refrigerate in a pyrex.
The next day using the same pyrex cover it with aluminum foil and take it to the oven at 445°F for one hour.
Remove the paper, sprinkle some panela and return the loin to the oven until golden. If necessary, add some meat broth. Serve with the yucca cooked in the same sauce as the loin 15 minutes before.

Cooking time: more than 60 minutes.


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