Honduran Pork Tenderloin in Nance and Sweet Pepper Sauce with Gentle Coconut Rice and Sweet Plantain Crisps

Instructions

1. 1

   1. In a bowl, combine the pork tenderloin with 1 tablespoon (15 ml) sour orange juice, cumin, annatto, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let it rest for 15 minutes while you prepare the remaining ingredients.

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   2. For the coconut rice, heat a medium pot over medium heat. Add the butter and, once melted, stir in the rinsed rice. Cook for 1 minute to lightly toast and coat the grains.

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   3. Add the coconut milk, water, bay leaf, and 1/2 teaspoon salt to the rice pot. Bring to a boil, then reduce to very low heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes before fluffing with a fork. Remove the bay leaf.

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   4. While the rice cooks, heat a wide skillet over medium-high heat with 1 tablespoon (15 ml) vegetable oil. Fry the ripe plantain slices in batches for 1 to 2 minutes per side, until golden around the edges. Transfer to paper towels.

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   5. In the same skillet or another large pan, heat 1 tablespoon (15 ml) oil over medium-high heat. Sear the pork medallions for 2 minutes per side, until well browned. Remove them to a plate; they will finish cooking later.

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   6. Reduce to medium heat and add the remaining 1 tablespoon (15 ml) oil if needed. Sauté the onion for 3 minutes. Add the garlic and cook for 30 seconds. Stir in the chopped tomato and red sweet pepper; cook for 6 minutes until the tomato breaks down into a juicy base.

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   7. Add the nance fruit, sugar, remaining salt, remaining pepper, and the remaining 2 tablespoons (30 ml) sour orange juice. Cook for 4 minutes, gently mashing some of the nance so the sauce thickens, while leaving some fruit whole for texture.

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   8. Return the pork tenderloin to the skillet along with any accumulated juices. Cover partially and cook over medium-low heat for 8 to 10 minutes, or until the pork is fully cooked and reaches a minimum internal temperature of 145°F and 63°C. If you want a looser sauce, add 2 to 4 tablespoons of water during cooking.

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   9. Turn off the heat and stir the fresh cilantro into the sauce. Taste and adjust salt if needed.

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    10. Serve a portion of soft coconut rice, top or flank it with the pork medallions and generous nance sauce, and finish with the golden ripe plantain crisps on the side.