Honduran Pork in Roasted Pineapple and Chipilín Sauce with Golden Yuca Patties

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the pineapple, tomatoes, and half of the onion on a tray; add 1 tablespoon vegetable oil, a pinch of the salt, and a pinch of the pepper. Roast for 20 minutes, until the pineapple is browned and the tomatoes are soft.

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   2. While the vegetables roast, cook the yuca in a pot with enough water and 1 teaspoon salt for 20 to 25 minutes, until tender. Drain, remove the tough inner fibers, and mash it while still hot in a large bowl.

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   3. Add the beaten egg, corn flour, remaining chopped onion, culantro, 1/2 teaspoon salt, and a pinch of pepper to the mashed yuca. Mix well and shape into 8 compact patties.

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   4. Season the pork medallions with cumin, annatto, oregano, the remaining salt, the remaining pepper, and half of the sour orange juice. Let them rest for 10 minutes while you finish the sauce base.

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   5. Transfer the roasted pineapple, roasted tomatoes, roasted onion, garlic, and the remaining sour orange juice to a blender. Add the broth or water and blend until thick and smooth.

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   6. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Brown the yuca patties for 3 to 4 minutes per side, until crisp and deeply golden. Remove and keep warm.

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   7. In the same skillet, add the remaining tablespoon of vegetable oil and sear the pork medallions for 2 to 3 minutes per side over medium-high heat. Reduce the heat to medium, pour in the blended sauce, and cook for 8 minutes, stirring from time to time.

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   8. Add the fresh chipilín to the skillet and cook 2 to 3 minutes more, until wilted and the sauce thickens slightly. Check that the pork is fully cooked and reaches an internal temperature of 63 °C / 145 °F before resting for 3 minutes.

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   9. Serve the pork medallions covered with the roasted pineapple and chipilín sauce alongside the golden yuca patties.