Published Friday, February 5, 2021

Mouthwatering pork with fruit sauce

By Melissa Pette

Now that the kids are returning to school, some are attending in-person and others will continue with virtual lessons. It is a great opportunity to invest a little more time in cooking tasty meals for the whole family.

We have been talking about how great it is to have all kinds of fruits available all year round in Costa Rica. More importantly because fruits are important in our diets due to the presence of an abundance of nutrients and healthy properties.

As many of you already know, fruits have a high content of water and fiber, plus few sugars. They are also rich in vitamins such as A and C or natural folic acid. They also can contain minerals such as potassium.

Today, our new friend William Carter, a Canadian citizen, is inviting us to make tasty pork with fruit sauce.
Just writing this seriously makes me hungry!

Will tells us a little about his motivation for retiring in Costa Rica. He decided to throw everything out the window and live as a retiree in Guanacaste when he fell in love with a beautiful Tina, short for Cristina.

"Pursuing the love of my life, I left my boring life in Kindersley District behind me. Now I couldn't be happier taking care of my wife (I think she takes care of me), our 3 dogs, two cats, many ducks and no don't remember how many chickens," he said.
We are happy for William for achieving the super relaxed Pura Vida lifestyle. Now, let's go to the kitchen!

Pork with fruit sauce

By William Carter
From Kindersley District, Saskatchewan, Canada
Living in Puerto Soley Beach, Guanacaste

Pork is a healthy and inexpensive meat. This recipe for pork with fruit sauce is very easy to make.

If you want a juicy pork, first leave it immersed in very salty water for at least two hours.

The ingredients for 4 people are:

• 700 grams of pork loin

• 1 white onion

• 1 apple

• 1 pear

• 4 large tangerines

• 6 dehydrated apricots

• 50 grams of raisins

• 50 grams of sweet guayaba jam (know as guava jam)

• 200 milliliters of brandy

• 200 milliliters of white wine

• 1 teaspoon black of pepper

• 2 tablespoon of salt

• Olive or sunflower oil

First in a large pot with water, add 1 tablespoon of salt and then add the meat. Boil the meat over high heat until it is fully cooked. The process takes about half an hour.

Cut the onion into thin strips. Peel and dice the pear, the apple, two of the tangerines (remember to remove the skin).

In a bowl, squeeze the rest of the tangerines and add the raisins and dehydrated apricot.

When the pork is cooked, put it in a large pan or casserole. Add a little oil to the pan, the pork, the rest of the salt and pepper.

Pour the one cup of oil all over the meat. Cook over high heat for 5 minutes to fry the surface of the meat.

Preheat the oven to 374 Fē (190 Cē) for 5 minutes.

Then, in a large ovenproof pot, add the meat, half the wine, and half the brandy. Make sure to pour the liquor over the meat. Add the tangerine juice with the dried fruits that you had prepared before. Bake for 30 minutes.

The fruit sauce. In a pan, add a bit of oil, cook the onions lightly (a couple of minutes), then add the chopped apple, pear, tangerine and guava jam. Cook for two more minutes. Add the rest of the wine and brandy. At the lowest temperature cook for 5 more minutes, or until the liquor evaporates.

When the meat is cooked, add the fruit sauce over the pork.

You can serve the meat with bread, mashed potatoes or white rice. I bet you will love this mouthwatering meal.

Melissa Note: I can't finish this column without thanking readers. Especially those who take their time to write and share their favorite recipes with all of us.

Pura vida and salud!

Email your comments, inquiries or send your homemade recipes with a horizontal photo of the dish to Melissa at


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