Pork Loin with Cacao and Naranjilla Sauce, Soft Yuca Cake, and Warm Lupin Salad

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a small baking dish or casserole with a little of the vegetable oil.

2. 2

   Place the yuca in a pot with enough water and 4 g salt. Cook for 20 to 25 minutes, until very tender. Drain well, remove any fibrous cores, and mash while still hot.

3. 3

   Mix the mashed yuca with the butter, milk, beaten egg, and half of the fresh cheese. Season with a pinch of salt and a little black pepper. Transfer to the baking dish, sprinkle the remaining cheese on top, and bake for 20 to 25 minutes at 200 °C / 400 °F, until set and lightly golden.

4. 4

   While the cake bakes, season the pork medallions with the remaining salt, black pepper, and cumin. Rub the meat with half of the chopped garlic as well.

5. 5

   Heat the achiote oil in a large skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side, until well browned. Remove to a plate.

6. 6

   In the same skillet, reduce to medium heat and add the remaining garlic. Cook for 30 seconds. Add the naranjilla pulp or juice, grated panela, cocoa powder, and vinegar. Stir well and cook for 4 to 6 minutes, until the sauce is slightly thickened.

7. 7

   Return the pork to the skillet with the sauce and cook for 6 to 8 minutes over medium-low heat, basting the meat with the sauce, until the pork is cooked through but still juicy. If checking temperature, the center should reach about 63 °C / 145 °F before resting.

8. 8

   For the warm salad, heat 1 tablespoon vegetable oil in another skillet over medium heat. Add the red onion and cook for 2 minutes without browning too much. Add the lupini beans and tomato; cook 2 more minutes just to warm them through.

9. 9

   Turn off the heat and toss the lupini mixture with the chopped culantro and lime juice. Taste and adjust salt if needed.

10. 10

    Let the pork rest for 3 minutes. Serve a portion of the soft yuca cake, place the pork medallions with their cacao and naranjilla sauce on top or alongside, and finish with the warm lupin salad.