Honduran Pork in Loroco and Toasted Corn Sauce with Cilantro Rice and Golden Sweet Plantain

Instructions

1. 1

   1. Season the pork loin medallions with 4 g (3/4 tsp) salt, black pepper, and annatto powder. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a large skillet over medium-high heat for 2 minutes. Add 1 tbsp (15 ml) vegetable oil and toast the corn for 4 to 5 minutes, stirring until lightly charred in spots. Remove and set aside.

3. 3

   3. In the same skillet, add another 1 tbsp (15 ml) vegetable oil. Add half of the onion, half of the garlic, and the red bell pepper. Cook for 4 minutes until softened. Add the loroco, ground cumin, and the reserved toasted corn; cook 2 minutes more.

4. 4

   4. Transfer the loroco and corn mixture to a blender with 1 cup (240 ml) chicken broth and the cream. Blend until smooth and set aside.

5. 5

   5. Wipe the skillet if needed and heat it again over medium-high heat. Add the last 1 tbsp (15 ml) vegetable oil and sear the pork medallions for 2 minutes per side until browned.

6. 6

   6. Reduce to medium heat, pour the blended sauce over the pork, and add the remaining chicken broth. Cover partially and cook for 12 to 15 minutes, or until the pork is fully cooked and reaches an internal temperature of 145°F (63°C). Add the lime juice and adjust with the remaining 4 g (3/4 tsp) salt.

7. 7

   7. While the pork cooks, in a medium pot heat half of the butter over medium heat along with any residual oil from the measuring spoon. Sauté the remaining onion and garlic for 2 minutes. Add the uncooked white rice and cook for 1 minute, stirring.

8. 8

   8. Add the water, half of the chopped culantro or cilantro, and a pinch of salt from the measured total if desired. Once boiling, reduce to low heat, cover, and cook for 18 minutes. Remove from the heat and let rest for 5 minutes before fluffing with a fork.

9. 9

   9. In another large skillet, melt the remaining half of the butter over medium heat. Add the ripe plantain slices and cook for 2 to 3 minutes per side until caramelized and tender.

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    10. Stir the remaining chopped culantro or cilantro into the pork sauce and cook 1 minute more. Serve the cilantro rice as a base, place the pork medallions with plenty of loroco and toasted corn sauce on top or alongside, and finish with the golden sweet plantain.