Pork Loin in Pineapple Cane Glaze with Soft Cheese Hominy and Warm Cabbage Salad

Instructions

1. 1

   1. Season the pork loin medallions with 4 g (3/4 tsp) salt, black pepper, 1 g (1/2 tsp) ground cumin, and half of the minced garlic. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. For the sauce, place the pineapple, grated panela, apple cider vinegar, chicken broth or water, the remaining garlic, and the remaining cumin in a small saucepan. Cook over medium heat for 15 minutes, stirring occasionally, until the pineapple is very soft and the liquid has reduced slightly.

3. 3

   3. Carefully blend the hot pineapple mixture until smooth and thick. Keep warm.

4. 4

   4. For the cheese hominy, place the cooked white hominy in a saucepan with the milk, butter, scallions, and 2 g (1/2 tsp) salt. Cook over medium-low heat for 10 minutes, stirring, until creamy. Add the Colombian fresh cheese, stir for 1 more minute, and keep warm over very low heat.

5. 5

   5. In a large skillet, heat 15 ml (1 tbsp) vegetable oil over medium-high heat. Sauté the red onion for 2 minutes. Add the green cabbage and cook for 3 to 4 minutes until slightly softened but still textured. Add the fresh cilantro, lime juice, and 1 g (1/4 tsp) salt. Toss, remove from the heat, and reserve the warm salad.

6. 6

   6. Wipe out the skillet and add the remaining vegetable oil. Heat over medium-high heat and sear the pork medallions for 2 to 3 minutes per side until nicely browned.

7. 7

   7. Reduce the heat to medium, pour the pineapple sauce over the pork, and cook for 8 to 10 minutes more, spooning the sauce over the medallions, until cooked through. If you prefer finishing in the oven, transfer the oven-safe skillet to 375°F / 190°C for 6 to 8 minutes after searing, then add the sauce and cook 2 more minutes on the stovetop.

8. 8

   8. Taste the sauce and adjust with the remaining salt if needed. Serve a portion of cheese hominy, top or side it with 2 pork medallions and plenty of pineapple sauce, and finish with the warm cabbage salad.