Ecuadorian Pork in Smoked Tamarillo and Coffee Sauce with Rustic Sweet Potato Mash and Warm Lupin Salad

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Meanwhile, peel the tamarillos: score them lightly, cover with boiling water for 2 minutes, transfer to cold water, and remove the skins. Dice the flesh into small pieces.

2. 2

   2. Season the pork loin with 5 g salt, black pepper, cumin, oregano, 2 chopped garlic cloves, and 1 tablespoon key lime juice. Rub well over the entire surface and let rest for 10 minutes.

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   3. Heat the annatto oil in a large skillet over medium-high heat. Sear the pork loin on all sides for 6 to 8 minutes until nicely browned.

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   4. Transfer the pork loin to a baking dish and roast at 200 °C / 400 °F for 18 to 22 minutes, or until the center is juicy and properly cooked. Let it rest for 8 minutes before slicing.

5. 5

   5. In the same skillet used for the pork, reduce to medium heat and add the remaining garlic. Cook for 30 seconds, then add the diced tamarillos, panela, and strong brewed coffee. Cook for 8 to 10 minutes, lightly mashing the fruit, until the sauce becomes thick and glossy.

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   6. Add 1 tablespoon key lime juice to the sauce and, if it is too thick, add the water. Cook 1 minute more, taste, and adjust with the remaining salt if needed.

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   7. While the pork roasts, cook the sweet potato in enough water for 15 to 18 minutes until very tender. Drain well and mash with the butter and warm milk until you get a rustic mash. Season lightly to taste.

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   8. For the warm lupin salad, heat the vegetable oil in a skillet over medium heat. Add the red onion and red bell pepper; cook for 2 to 3 minutes to soften without losing texture.

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   9. Add the cooked lupini beans to the skillet and cook for 2 minutes, stirring gently. Remove from the heat, add the chopped culantro, and mix carefully.

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    10. Slice the pork loin. Serve a base of rustic sweet potato mash, arrange the pork slices on top or alongside, spoon over the smoked tamarillo and coffee sauce, and finish with the warm lupin salad.