Dominican Pork in Roasted Pineapple and Sweet Pepper Sauce with Toasted Garlic Cassava Flatbread

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the pineapple and half of the red onion on a small tray, add 1 tablespoon of vegetable oil, a pinch of salt, and some black pepper, toss, and roast for 18 minutes until the pineapple is browned on the edges.

2. 2

   While the pineapple roasts, season the pork loin with the dried oregano, ground cumin, sweet paprika, 1 teaspoon salt, 1/4 teaspoon black pepper, and half of the chopped garlic.

3. 3

   Heat a large skillet or heavy pot over medium-high heat. Add the remaining tablespoon of vegetable oil and sear the pork for 6 to 8 minutes, turning as needed, until well browned. Remove and set aside.

4. 4

   In the same skillet, reduce to medium heat and add the butter. Add the remaining red onion, the sweet peppers, and the rest of the garlic. Sauté for 3 minutes until fragrant and slightly softened.

5. 5

   Add the tomato paste and cook for 1 minute, stirring. Then add the orange juice, apple cider vinegar, and chicken broth, scraping the bottom to release the browned bits.

6. 6

   Remove the roasted pineapple and onion from the oven. Reserve a small portion of the pineapple for garnish and place the rest in a blender along with the skillet mixture. Blend until thick and fairly smooth.

7. 7

   Return the blended sauce to the skillet, add the seared pork, and cook over medium-low heat for 12 minutes, stirring occasionally, until the sauce thickens and the pork is tender and well coated. Adjust with the remaining salt and more black pepper to taste.

8. 8

   While the pork finishes, place the cassava flatbread on a tray. Lightly brush or rub it with a little sauce from the skillet and distribute any remaining garlic juices. Toast in the oven at 375°F / 190°C for 5 minutes until crisp and aromatic.

9. 9

   Serve the pork with plenty of roasted pineapple sauce, alongside the toasted garlic cassava flatbread, and finish with the reserved pineapple and chopped fresh cilantro on top.