Pork Loin Rack with Coffee Spice Crust, Lime Sweet Potato Mash, and Sautéed Green Beans

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Pat the pork loin rack dry with paper towels.

2. 2

   2. In a small bowl, mix the ground coffee, sweet paprika, ground cumin, garlic powder, brown sugar, 5 g salt, black pepper, and 15 ml olive oil until a damp paste forms.

3. 3

   3. Rub the pork loin rack all over with the coffee-spice mixture, pressing well so it adheres.

4. 4

   4. Heat a large oven-safe skillet over medium-high heat. Add 15 ml olive oil and sear the pork for 2 minutes per side, including the edges, until well browned.

5. 5

   5. Transfer the skillet to the oven and roast the pork for 18 to 22 minutes at 200 °C / 400 °F, or until it reaches an internal temperature of 63 °C / 145 °F at the thickest part. Remove from the oven and rest for 8 minutes before slicing.

6. 6

   6. While the pork roasts, place the sweet potato in a pot with enough water to cover. Bring to a boil, reduce to medium heat, and cook for 12 to 15 minutes until very tender. Drain well.

7. 7

   7. Mash or puree the hot sweet potato with the butter, milk, lime zest, lime juice, and 2 g salt. If you want a smoother texture, gradually add up to 60 ml water until it reaches your preferred consistency. Keep warm.

8. 8

   8. Bring water to a boil in a medium saucepan. Add the green beans and cook for 3 minutes. Drain and briefly rinse under cold water to set the color; drain again very well.

9. 9

   9. In a skillet, sauté the shallot and garlic with the residual oil from the pork pan for 1 minute over medium heat. Add the green beans and sauté for 2 to 3 minutes with 1 g salt, until glossy and tender-crisp.

10. 10

    10. Slice the pork loin rack into portions. Serve over the lime sweet potato mash and add the sautéed green beans, spooning over any resting juices from the pork.