Caribbean Pork Tenderloin in Passion Fruit and Annatto Marinade with Creamy Pumpkin Coconut Rice

Instructions

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   1. In a bowl, combine the passion fruit pulp, garlic, annatto paste, lime juice, honey, fresh thyme, ground cumin, ground cinnamon, 1 teaspoon of the salt, black pepper, and 1 tablespoon of vegetable oil until a smooth marinade forms.

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   2. Place the pork tenderloin in the bowl and coat it thoroughly with the marinade. Refrigerate for 15 minutes for a quick marinade, or up to 30 minutes if you have time within the total prep window.

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   3. While the pork marinates, heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the onion and cook for 3 to 4 minutes until translucent.

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   4. Add the pumpkin and cook 4 minutes more, stirring occasionally. Stir in the rinsed long-grain rice and sauté for 1 minute so it absorbs the oil and aromatics.

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   5. Pour in the coconut milk and the water or light stock. Add the remaining salt, stir well, and bring to a gentle boil. Reduce the heat, cover, and cook for 18 to 20 minutes until the rice is tender and the pumpkin is very soft.

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   6. Once the rice is done, turn off the heat and let it rest, covered, for 5 minutes. Then fold in half of the scallions and stir gently for a creamy texture.

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   7. Preheat the oven to 220 °C / 425 °F. Heat an oven-safe skillet or grill pan over medium-high heat.

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   8. Remove the pork tenderloin from the marinade, keeping the excess marinade clinging to the meat. Sear the tenderloin in the hot skillet for 2 minutes per side until nicely colored.

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   9. Transfer the skillet to the oven and roast the pork tenderloin for 14 to 18 minutes at 220 °C / 425 °F, or until cooked through but still juicy. Remove from the oven and let it rest for 8 minutes before slicing.

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    10. Slice the pork tenderloin into thick medallions. Serve over the creamy pumpkin coconut rice, then finish with the remaining scallions, lime zest, and chopped fresh cilantro.