Criollo Pork in Tamarillo-Cacao Sauce with Smoky Green Plantain Purée

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Pat the pork loin dry and season it with 4 g (3/4 tsp) salt, black pepper, 2 g (3/4 tsp) ground cumin, half of the minced garlic, and 1 tbsp annatto paste. Rub all over and let it rest for 10 minutes.

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   2. Heat 1 tbsp oil in a large skillet over medium-high heat. Sear the pork loin on all sides for 6 to 8 minutes until well browned. Transfer it to a baking tray and roast for 18 to 22 minutes at 200 °C / 400 °F, or until cooked through but still juicy. Remove from the oven and let it rest for 8 minutes before slicing.

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   3. While the pork cooks, peel the green plantains and cut them into medium chunks. Place them in a pot with enough water and 2 g (1/4 tsp) salt. Cook over medium heat for 18 to 20 minutes until very tender. Drain well.

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   4. To give the purée its smoky note, heat a small skillet over medium heat and toast the remaining cumin for 20 to 30 seconds, making sure it does not burn. Set aside.

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   5. In the same pot used for the plantains, mash the hot plantains with the butter, warm milk, toasted cumin, and half of the fresh cheese. Mix until you get a rustic, creamy purée. Adjust with a little more salt if needed. Keep warm.

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   6. For the sauce, heat the remaining 1 tbsp oil in a skillet. Sauté the red onion with the rest of the garlic for 3 to 4 minutes. Add the chopped tree tomato, grated panela, cocoa powder, vinegar, and chicken broth. Add the remaining salt and cook over medium heat for 10 to 12 minutes, stirring, until the tree tomato breaks down and the sauce thickens slightly.

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   7. Stir the cilantro into the sauce and cook for 1 minute more. If you want a smoother texture, briefly blend the sauce and reheat it.

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   8. Slice the pork loin into thick medallions. Serve a base of smoky green plantain purée, arrange the pork on top, and spoon over the tree tomato and cocoa sauce. Finish with the remaining fresh cheese and the chopped chives.

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   9. Serve immediately while hot so the purée stays soft and the sauce coats the pork evenly.