Brazilian Pork Loin with Cashew-Orange Crust, Creamy Corn Pirão and Warm Collard Greens

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Pat the pork loin dry with paper towels and place it on a baking tray or oven-safe dish.

2. 2

   2. In a bowl, mix the chopped roasted cashews, half of the garlic, orange zest, 1 tablespoon of the orange juice, 1 tablespoon olive oil, honey, sweet paprika, cumin, thyme, 1 teaspoon salt, and 1/4 teaspoon black pepper until it forms a moist paste.

3. 3

   3. Rub the pork loin with the cashew-orange paste, pressing it on so it adheres well. Roast for 35 to 40 minutes at 200 °C / 400 °F, or until the center reaches 63 °C / 145 °F. Remove from the oven and let rest for 10 minutes before slicing.

4. 4

   4. While the pork roasts, prepare the collard greens. Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the remaining garlic and cook for 30 seconds.

5. 5

   5. Add the collard greens in batches, stirring so they wilt evenly. Season with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the apple cider vinegar. Cook for 4 to 5 minutes, until tender but still bright green. Keep warm.

6. 6

   6. For the creamy corn pirão, bring the vegetable broth to medium heat in a saucepan. Add the coconut milk and butter. Once hot, slowly rain in the fine cornmeal, whisking constantly to prevent lumps.

7. 7

   7. Cook the pirão over low heat for 6 to 8 minutes, stirring often, until creamy and smooth. Adjust with the remaining salt if needed. Turn off the heat and stir in the chives.

8. 8

   8. On a cutting board, slice the pork loin into thick medallions. Mix the juices from the baking tray with the remaining orange juice to make a light glaze.

9. 9

   9. Spoon a base of creamy corn pirão onto each plate. Arrange the pork medallions on top or alongside, spoon over the orange pan glaze, and serve with the warm collard greens. Finish with fresh cilantro on top.