Brazilian Pork Loin with Cassava-Lime Crust, Creamy Black Beans, and Warm Pineapple Vinaigrette

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 ovenproof dish.

2. 2

   2. In a small bowl, mix 2 grated garlic cloves, the zest of 1 lime, 15 ml (1 tbsp) lime juice, 1 1/4 teaspoons salt, black pepper, sweet paprika, cumin, and 15 ml (1 tbsp) olive oil. Rub this mixture all over the pork loin.

3. 3

   3. In another bowl, combine the cassava flour, melted butter, 1 tablespoon chopped cilantro, and a pinch of salt until it forms moist crumbs. Press this mixture onto the top of the loin to create the crust.

4. 4

   4. Roast the pork loin for 40 to 45 minutes at 200 °C / 400 °F, or until fully cooked and golden. Remove from the oven and let it rest for 10 minutes before slicing.

5. 5

   5. While the pork roasts, heat 15 ml (1 tbsp) olive oil in a saucepan over medium heat. Sauté the white onion for 4 to 5 minutes until softened. Add the 2 chopped garlic cloves and cook 30 seconds more.

6. 6

   6. Add the cooked black beans, bay leaf, 240 ml (1 cup) water or broth, and 1 teaspoon lime juice. Simmer over medium-low heat for 15 minutes, stirring occasionally. Lightly mash some of the beans with a spoon for a creamy texture. Adjust salt to taste and remove the bay leaf.

7. 7

   7. For the warm vinaigrette, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the red onion and cook for 2 minutes. Stir in the pineapple, apple cider vinegar, brown sugar, juice of the remaining lime, and a pinch of salt. Cook for 3 to 4 minutes, just until the pineapple is warmed through and releases some juice. Turn off the heat and stir in the remaining chopped cilantro.

8. 8

   8. Slice the pork loin. Serve with the creamy black beans and finish with the warm pineapple vinaigrette on top or on the side.