Pork Loin with Tree Tomato Chili Sauce, Creamy Hominy, and Cilantro Pickled Cucumber

Instructions

1. 1

   1. In a bowl, combine the pork loin medallions with 4 g (3/4 tsp) salt, black pepper, achiote paste, half of the minced garlic, ground cumin, and 15 ml (1 tbsp) lime juice. Marinate for 15 minutes in the refrigerator.

2. 2

   2. Meanwhile, make the quick pickle: combine the cucumber, half of the red onion, white vinegar, 15 ml (1 tbsp) lime juice, 60 ml (1/4 cup) water, 2 g (1/4 tsp) salt, and half of the culantro or cilantro. Let it sit for at least 15 minutes.

3. 3

   3. For the sauce, place the tree tomato, remaining red onion, fresh red chili, remaining garlic, grated panela, 120 ml (1/2 cup) water, and 2 g (1/4 tsp) salt in a saucepan. Cook over medium heat for 12 to 15 minutes, until the tree tomato is very soft.

4. 4

   4. Blend the tree tomato mixture until smooth. Return the sauce to the saucepan and cook for 3 to 5 more minutes over low heat until slightly thickened. Adjust salt if needed and keep warm.

5. 5

   5. In another pot, heat the milk with the butter over medium heat without letting it boil. Add the cooked hominy and cook for 5 minutes, stirring occasionally. Stir in the fresh cheese and the remaining half of the culantro or cilantro, mix well, and cook 2 minutes more until creamy. Keep warm.

6. 6

   6. Heat a large skillet over medium-high heat with the remaining oil. Sear the pork medallions for 3 to 4 minutes per side, until well browned. If you want to finish them in the oven, transfer to a tray and bake at 400°F / 200°C for 5 to 7 minutes, until cooked through but still juicy.

7. 7

   7. Let the pork rest for 3 minutes. Serve a base of creamy hominy, top with the pork loin medallions, and spoon over the tree tomato sauce. Serve with the pickled cucumber and finish with the remaining culantro or cilantro on top.