Brazilian Pork Loin with Cassava Crumb, Orange and Herb Crust over Creamy Black Beans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   In a bowl, combine the red onion with the lime juice, apple cider vinegar, and a pinch of salt. Set aside to lightly pickle while the rest cooks.

3. 3

   Pat the pork loin dry with paper towels. Season it with 1 teaspoon salt, black pepper, cumin, 1 teaspoon sweet paprika, the 2 grated garlic cloves, the orange zest, and 1 tablespoon olive oil.

4. 4

   In a small skillet over medium heat, melt the butter with 1 tablespoon olive oil. Add the cassava flour and cook for 2 to 3 minutes, stirring, until lightly golden. Turn off the heat and mix in the parsley, half of the cilantro, and 1 teaspoon sweet paprika. Let it cool slightly.

5. 5

   Heat an oven-safe skillet or shallow pot with 1 tablespoon olive oil over medium-high heat. Brown the pork loin on all sides for 5 to 6 minutes.

6. 6

   Transfer the pork to a tray, or keep it in the same pan if oven-safe. Press the cassava mixture over the top of the loin to form a crust.

7. 7

   Roast the loin for 25 to 30 minutes at 220 °C / 425 °F, or until the center reaches a safe temperature and the juices run clear. Remove from the oven and rest for 10 minutes before slicing.

8. 8

   While the pork roasts, make the beans. In a medium pot, heat the remaining 1 tablespoon olive oil over medium heat. Sauté the yellow onion for 4 minutes. Add the 4 chopped garlic cloves and cook 30 seconds more.

9. 9

   Add the cooked black beans, bay leaf, orange juice, and vegetable broth or water. Simmer for 10 minutes over medium heat, lightly mashing some of the beans for a creamy texture. Adjust with salt and pepper, remove the bay leaf, and stir in the remaining cilantro.

10. 10

    Slice the pork loin. Serve a base of creamy black beans, place the crusted pork on top, and finish with the bright red onion and a little of its pickling liquid.

11. 11

    If desired, place the dish under the broiler for 2 minutes at 230 °C / 450 °F to deepen the crust before serving, watching carefully so it does not burn.