Colombian Pork in Naranjilla and Annatto Sauce with Coconut Quinoa and Pickled Cucumber

Instructions

1. 1

   1. Season the pork loin medallions with 1 teaspoon salt, black pepper, cumin, and 1 teaspoon of the annatto powder. Let them rest for 10 minutes while you prepare the other components.

2. 2

   2. Make the pickle by combining the cucumber, half of the red onion, lime juice, 1 tablespoon of the vinegar, 2 tablespoons of water, and a pinch of salt in a bowl. Chill until ready to serve.

3. 3

   3. For the coconut quinoa, rinse the quinoa well until the water runs clear. Place it in a saucepan with the coconut milk, 240 ml (1 cup) water, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until tender. Turn off the heat, let it rest for 5 minutes, and fluff with a fork. Stir in half of the chopped cilantro.

4. 4

   4. Heat a large skillet over medium-high heat with 2 tablespoons of the oil. Sear the pork for 2 to 3 minutes per side until nicely browned. Remove and set aside. If you prefer to finish it in the oven, transfer it to 375°F / 190°C for 6 to 8 minutes, until cooked through but still juicy.

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   5. In the same skillet, add the remaining 1 tablespoon oil. Sauté the scallions, the remaining red onion, and the garlic for 3 minutes. Add the tomato and cook for 5 minutes, lightly crushing it, until it forms a thick hogao.

6. 6

   6. Add the lulo pulp, grated panela, the remaining 1 tablespoon vinegar, the remaining 1 teaspoon annatto powder, 120 ml (1/2 cup) water, and a pinch of salt. Cook over medium heat for 8 to 10 minutes, stirring, until the sauce thickens and becomes glossy.

7. 7

   7. Return the pork to the skillet and coat it with the sauce. Cook over medium-low heat for 5 to 7 minutes, turning once, until the pork is fully cooked and the sauce clings to the meat. Adjust salt if needed.

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   8. Serve a bed of coconut quinoa, arrange the pork on top with plenty of lulo sauce, and add the cucumber pickle on the side. Sprinkle with the remaining cilantro just before serving.