Honduran Pork Loin in Tamarind Coffee Sauce with Malanga Mash

Instructions

1. 1

   1. Season the pork loin medallions with 5 g (1 tsp) salt, black pepper, ground cumin, and half of the chopped garlic. Let them rest for 10 minutes while you prepare the other components.

2. 2

   2. Place the malanga in a pot with enough water to cover and add 2 g (1/4 tsp) salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until very tender.

3. 3

   3. Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Sear the pork medallions for 2 to 3 minutes per side until browned. Transfer to a plate.

4. 4

   4. In the same skillet, reduce to medium heat and sauté the white onion for 4 minutes. Add the remaining chopped garlic and cook 30 seconds more.

5. 5

   5. Stir in the tamarind pulp, strong brewed coffee, grated panela, and chicken broth. Cook for 5 to 7 minutes, stirring, until the sauce reduces slightly.

6. 6

   6. Return the pork to the skillet with the sauce. Cover and cook over medium-low heat for 8 to 10 minutes, or until the pork is cooked through and juicy. If checking internal temperature, it should reach 145 °F / 63 °C.

7. 7

   7. Drain the cooked malanga and return it to the pot. Add the warm milk, 15 g (1 tbsp) butter, 1 g (1/4 tsp) salt, and the lime juice. Mash until smooth.

8. 8

   8. Add the remaining 15 g (1 tbsp) butter to the sauce and stir until glossy. Taste and adjust with the remaining salt if needed.

9. 9

   9. Spoon a bed of malanga mash onto each plate, top with the pork medallions, and spoon over the tamarind coffee sauce. Finish with chopped culantro or fresh cilantro.

10. 10

    10. If you want to keep the dish warm before serving, place it in an oven at 200 °F / 95 °C for up to 10 minutes, making sure the sauce does not reduce too much.