Pork Loin with Piloncillo and Sour Orange, Crispy Corn and Squash Cakes, and Watercress Salad

Instructions

1. 1

   1. In a bowl, mix the sour orange juice with the grated piloncillo, half of the minced garlic, cumin, oregano, 4 g salt, 1 g black pepper, and 15 ml vegetable oil. Add the pork loin medallions, coat well, and marinate for 15 minutes in the refrigerator.

2. 2

   2. Meanwhile, prepare the cake mixture. In another bowl, combine the grated squash, sweet corn kernels, pre-cooked cornmeal, crumbled queso fresco, egg, chopped scallions, the remaining minced garlic, 2 g salt, and 1 g black pepper. Mix until you get a moist batter that can be compacted with a spoon.

3. 3

   3. Shape the squash and corn mixture into 8 small cakes. If the mixture feels too loose, let it rest for 5 minutes so the cornmeal can absorb some moisture.

4. 4

   4. Heat a large skillet over medium heat with 15 ml vegetable oil. Cook the cakes for 3 to 4 minutes per side, until golden and firm. Transfer them to a tray and keep warm in the oven at 200 °F / 95 °C.

5. 5

   5. In the same skillet, raise the heat to medium-high and add the remaining 15 ml vegetable oil. Remove the excess marinade from the pork medallions, reserving the marinade in the bowl. Sear the pork for 2 to 3 minutes per side until nicely browned.

6. 6

   6. Pour the reserved marinade over the pork and reduce the heat to medium. Cook for 5 to 7 minutes more, turning once, until the sauce becomes glossy and slightly thickened and the pork is cooked through. If preferred, you can finish the cooking in a preheated oven at 375 °F / 190 °C for 4 to 6 minutes.

7. 7

   7. Make the salad by tossing the watercress, cucumber, red onion, lime juice, honey, and the remaining 2 g salt in a large bowl. Toss just before serving to keep the watercress fresh.

8. 8

   8. Serve 2 pork medallions per plate with the piloncillo and sour orange sauce spooned over the top, alongside 2 crispy corn and squash cakes, and finish with the fresh watercress salad on the side.