Brazilian Pork Loin in Passion Fruit and Coffee Sauce with Coconut Rice and Sautéed Collard Greens

Instructions

1. 1

   1. Season the pork loin medallions with 5 g (1 tsp) salt, black pepper, and half of the minced garlic. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. In a medium saucepan, heat 1 tablespoon (15 ml) olive oil over medium heat. Add the white rice and stir for 1 minute. Pour in the coconut milk, water, bay leaf, and 1.5 g (1/4 tsp) salt. Bring to a boil, then reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed.

3. 3

   3. Turn off the heat and let the rice rest, covered, for 10 minutes. Remove the bay leaf before serving.

4. 4

   4. While the rice cooks, combine the passion fruit pulp, strong brewed coffee, honey, apple cider vinegar, and finely grated lime zest in a bowl. Set the sauce aside.

5. 5

   5. Heat a large skillet over medium-high heat with the remaining 1 tablespoon (15 ml) olive oil. Sear the pork medallions for 2 to 3 minutes per side until well browned. If checking with a thermometer, the center should reach 145°F (63°C). Transfer the pork to a plate.

6. 6

   6. In the same skillet, add the red onion and cook for 2 minutes. Add the remaining garlic and sauté for 30 seconds. Pour in the passion fruit and coffee mixture, scrape up the browned bits, and cook over medium heat for 4 to 5 minutes until the sauce thickens slightly.

7. 7

   7. Return the pork to the skillet and cook for 2 more minutes, spooning the sauce over the meat to glaze it. Adjust with the remaining salt if needed.

8. 8

   8. In another skillet or on the side, sauté the collard greens over medium heat with 2 tablespoons of water for 3 to 4 minutes, until softened but still bright. Add a few drops of lime juice and toss.

9. 9

   9. Serve a bed of coconut rice, top or side it with the pork medallions and their passion fruit-coffee sauce, add the sautéed collard greens, and finish with fresh cilantro and the remaining lime juice to taste.