Hearth-Roasted Pork Loin with Feijoa Sauce and Peanut Hogao over Hominy

Name: Hearth-Roasted Pork Loin with Feijoa Sauce and Peanut Hogao over Hominy
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Colombiana
Ingredients: 1.5 lb pork loin, cut into medallions; 10.5 oz ripe feijoas; 3 cups cooked hominy; 2 medium / about 10.5 oz ripe tomato; 1 cup scallions; 4 cloves garlic; 1/2 cup unsalted roasted peanuts; 1 1/2 cups chicken broth or water; 2 tbsp grated panela; 1 tbsp cane vinegar or white vinegar; 3 tbsp vegetable oil; 1 tbsp butter; 1 tsp ground cumin; 1 tsp annatto or paprika; 1/2 cup cilantro leaves; 1 1/4 tsp salt; 1 tsp black pepper; 1 tbsp lime juice

An original Colombian-inspired dish featuring seared pork loin, a sweet-tart feijoa sauce, and a creamy peanut hogao served over tender hominy. It brings together Andean and coastal flavors in a warm, aromatic, home-style plate.

25 minPrep

55 minCook

80 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g pork loin, cut into medallions (3/4 inch de grosor)
300 g ripe feijoas (peladas and chopped)
500 g cooked hominy (escurrido)
300 g ripe tomato (chopped fino)
120 g scallions (chopped fina)
12 g garlic (chopped or machacado)
60 g unsalted roasted peanuts (crushed grueso)
360 ml chicken broth or water (divided)
25 g grated panela (or piloncillo grated)
15 ml cane vinegar or white vinegar
45 ml vegetable oil (divided)
15 g butter
2 g ground cumin
2 g annatto or paprika
16 g cilantro leaves (chopped)
8 g salt (or to taste)
2 g black pepper (freshly ground)
15 ml lime juice

Nutrition facts

per serving

518 kcal

Calories

35 g

Protein

28 g

Carbs

29 g

Fat

5 g

Fiber

23 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyPeanuts

Instructions

1
1. Season the pork loin medallions with 4 g (3/4 tsp) salt, black pepper, cumin, and annatto. Add the lime juice, mix well, and let rest in the refrigerator for 15 minutes.
2
2. Meanwhile, make the feijoa sauce: place the chopped feijoas in a small saucepan with 120 ml (1/2 cup) chicken broth or water, the panela, and the vinegar. Cook over medium heat for 10 to 12 minutes, until the fruit is very soft. Lightly mash with a spoon or briefly blend for a rustic sauce.
3
3. For the peanut hogao, heat 15 ml (1 tbsp) vegetable oil in a skillet. Add half of the scallions and half of the garlic. Sauté for 2 minutes, then add the tomato and cook for 8 minutes over medium heat, stirring, until a thick hogao forms. Add the crushed roasted peanuts and 60 ml (1/4 cup) broth, stir for 2 more minutes, and set aside.
4
4. Heat 15 ml (1 tbsp) vegetable oil and the butter in a medium pot. Add the remaining scallions and garlic, sauté for 2 minutes, then add the cooked hominy and 180 ml (3/4 cup) broth. Cook over low heat for 8 to 10 minutes, until the hominy is moist but not soupy. Add half of the chopped cilantro and season with 2 g (1/2 tsp) salt.
5
5. Preheat the oven to 200 °C / 400 °F.
6
6. In a large oven-safe skillet, heat the remaining vegetable oil over medium-high heat. Sear the pork medallions for 2 minutes per side until nicely browned.
7
7. Transfer the skillet to the oven and cook the pork for 10 to 14 minutes at 200 °C / 400 °F, or until fully cooked and juicy. Remove from the oven and let rest for 5 minutes.
8
8. Reheat the feijoa sauce over low heat for 2 minutes. If it is too thick, add 1 to 2 tablespoons of the remaining broth. Taste and adjust with the remaining salt if needed.
9
9. Spoon a bed of hominy onto each plate. Arrange the pork medallions on top, spoon over the feijoa sauce, and finish with dollops of peanut hogao. Sprinkle with the remaining cilantro and serve hot.

Chef tips

If your feijoas are not very ripe, cook the fruit 3 to 4 extra minutes to soften its tartness. The hominy should be creamy and moist, not dry, to balance the sauce and pork.

Substitutions

You can swap the pork loin for thick chicken breast, adjusting the oven time. If hominy is unavailable, use cooked white corn or white rice. Panela can be replaced with brown sugar, and feijoa with tart guava for a different variation.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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