Puerto Rican Pork Loin in Passion Fruit and Oregano Marinade with Creamy Corn Funche and Watercress Salad

Instructions

1. 1

   1. Preheat the oven to 400°F / 200°C.

2. 2

   2. In a bowl, combine the passion fruit pulp, sofrito, crushed garlic, dried oregano, ground cumin, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, and 1 tablespoon of the olive oil. Rub the pork loin with this mixture and let it rest for 15 minutes in a cool spot while you prepare the rest.

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   3. Heat an oven-safe skillet or a regular skillet over medium-high heat with the remaining 1 tablespoon olive oil. Sear the pork loin for 2 to 3 minutes per side until nicely browned.

4. 4

   4. Transfer the pork loin to the oven and roast at 400°F / 200°C for 22 to 28 minutes, or until it reaches a safe internal temperature of 145°F / 63°C. Remove from the oven and let it rest for 10 minutes before slicing.

5. 5

   5. While the pork cooks, make the funche. In a medium saucepan over medium heat, melt the butter and cook the yellow onion for 3 to 4 minutes until softened.

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   6. Add the chicken broth to the saucepan with the onion, along with the remaining salt and remaining black pepper, and bring to a gentle boil.

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   7. Lower the heat and slowly rain in the fine cornmeal, whisking constantly to prevent lumps. Cook for 8 to 10 minutes, stirring often, until the funche is thick and creamy.

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   8. Stir the grated white cheese into the funche and mix until melted and smooth. Keep warm over very low heat.

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   9. In a separate bowl, combine the watercress, tomato, red onion, lime juice, and honey. Toss well to make a fresh salad.

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    10. Slice the pork loin into medallions. Serve a base of creamy funche on each plate, top with the pork, and add the watercress salad on the side. If desired, spoon the pork pan juices over the top for extra flavor.