Caribbean Pork Tenderloins with Acerola and Toasted Coconut Sauce, over Green Pigeon Pea Rice and Sautéed Zucchini

Instructions

1. 1

   1. In a bowl, combine the garlic, lime juice, 1 tablespoon (15 ml) olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, sweet paprika, and dried oregano. Add the pork medallions and rub well to coat. Marinate for 15 minutes in the refrigerator.

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   2. Meanwhile, heat a medium saucepan over medium heat. Add 1 tablespoon (15 ml) olive oil and sauté half of the red onion for 2 minutes. Stir in the rice, cooked green pigeon peas, water or light broth, fresh thyme, bay leaf, and 1/4 teaspoon salt. Bring to a boil, then lower the heat, cover, and cook for 18 minutes until the rice is tender and the liquid is absorbed.

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   3. Place a small skillet over medium heat and toast the unsweetened shredded coconut for 2 to 3 minutes, stirring constantly, until golden and fragrant. Remove immediately so it does not burn.

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   4. In another large skillet, heat the remaining tablespoon (15 ml) olive oil over medium-high heat. Sear the pork medallions for 3 to 4 minutes per side, until nicely caramelized and they reach a safe internal temperature of 145°F / 63°C. Transfer to a plate and cover loosely to rest.

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   5. In the same skillet, reduce to medium heat and add the remaining red onion. Cook for 2 minutes, scraping the bottom to release the browned bits. Add the acerola pulp, coconut milk, honey, apple cider vinegar, 1/4 teaspoon salt, and the remaining pepper. Cook for 4 to 5 minutes until the sauce thickens slightly.

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   6. Return the pork to the skillet along with any collected juices and add half of the toasted coconut. Cook 2 minutes more, spooning the acerola-coconut sauce over the meat so it is well coated.

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   7. When the rice is done, remove the bay leaf and fluff with a fork. Keep covered off the heat for 3 minutes.

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   8. In a separate skillet over medium heat, melt the butter. Add the zucchini and scallions with a pinch of salt and sauté for 4 to 5 minutes until the zucchini is tender but still slightly firm.

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   9. If you want to keep everything warm before serving, place the pork with sauce in an oven-safe dish and hold for 5 minutes at 200°F / 95°C. Do not keep it longer or it may dry out.

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    10. Serve a bed of green pigeon pea rice, arrange the pork medallions with the acerola sauce on top, and finish with the remaining toasted coconut. Serve with the sautéed zucchini on the side.