Honduran Pork Loin in Jocote and Sweet Pepper Sauce with Cracked Corn Rice and Warm Squash Salad

Name: Honduran Pork Loin in Jocote and Sweet Pepper Sauce with Cracked Corn Rice and Warm Squash Salad
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Hondureña
Ingredients: 21 oz pork loin, cut into medallions; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 4 cloves garlic; 4 tbsp sour orange; 3 tbsp vegetable oil; 7.8 oz ripe jocotes; 1 cup red sweet pepper; 1 cup white onion; 1 1/2 tbsp grated panela; 1/2 cup fresh cilantro; 2 cups water or light broth; 1 cup cracked corn; 1 cup coconut milk; 12 oz young squash; 2/3 cup red onion; 2 tbsp lime; 1/2 tsp ground annatto

An original main dish inspired by Honduran flavors: pork loin medallions seared and finished in a sweet-tart sauce of ripe jocote, red sweet pepper, and cilantro, served with creamy cracked corn rice and a warm squash salad with red onion and lime.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

600 g pork loin, cut into medallions (en 8 medallones)
8 g salt (divided)
2 g black pepper (freshly ground, divided)
2 g ground cumin (for the cerdo)
12 g garlic (3 cloves chopped and 1 clove grated, divided)
60 ml sour orange (or mezcla of orange and lima)
45 ml vegetable oil (divided)
220 g ripe jocotes (without semilla, chopped)
120 g red sweet pepper (diced small)
120 g white onion (chopped, divided)
18 g grated panela (or piloncillo grated)
16 g fresh cilantro (chopped, divided)
480 ml water or light broth (divided)
180 g cracked corn (enjuagado)
240 ml coconut milk (without sugar)
350 g young squash (en medias lunas finas)
80 g red onion (en pluma fina)
30 ml lime (juice fresh)
1 g ground annatto (for color en the ensalada tibia)

Nutrition facts

per serving

585 kcal

Calories

34 g

Protein

39 g

Carbs

31 g

Fat

5 g

Fiber

34 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. Season the pork loin medallions with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, the cumin, the grated garlic, and the sour orange juice. Let them rest in the refrigerator for 15 minutes.
2
2. For the cracked corn rice, heat 15 ml (1 tbsp) oil in a pot over medium heat. Sauté half of the white onion and 1 chopped garlic clove for 2 minutes, until fragrant.
3
3. Add the cracked corn and stir for 1 minute to lightly toast it. Pour in 360 ml (1 1/2 cups) water or broth, the coconut milk, 2 g (1/2 tsp) salt, and 1 g (1/2 tsp) pepper. Once boiling, reduce the heat, cover, and cook for 22 to 25 minutes, until the corn is tender and creamy. Keep covered and set aside.
4
4. Meanwhile, make the sauce. Heat 15 ml (1 tbsp) oil in a skillet over medium heat. Add the remaining white onion, 2 chopped garlic cloves, and the red sweet pepper. Cook for 4 to 5 minutes until softened.
5
5. Stir in the ripe jocotes, panela, and 120 ml (1/2 cup) water or broth. Cook for 8 minutes, mashing some of the fruit with a spoon to create a rustic sauce. Add half of the chopped cilantro and cook 1 minute more. Adjust with a pinch of salt if needed.
6
6. In another large skillet or on a griddle, heat 15 ml (1 tbsp) oil over medium-high heat. Sear the pork medallions for 2 to 3 minutes per side until nicely browned.
7
7. Transfer the pork to the sauce skillet, reduce to medium heat, and cook 6 to 8 minutes more, spooning the sauce over the medallions, until the center reaches 145 °F / 63 °C. Let rest for 3 minutes off the heat.
8
8. For the warm salad, heat a skillet with the annatto over medium heat. Add the squash and red onion; sauté for 4 to 5 minutes until tender but still slightly firm. Season with the remaining 2 g (1/2 tsp) salt, 1 g (1/2 tsp) pepper, and the lime juice. Turn off the heat and mix in the remaining cilantro.
9
9. If the cracked corn rice has thickened too much, add 1 to 2 tablespoons hot water and stir. It should be soft, not soupy.
10
10. Serve a base of cracked corn rice, place 2 pork medallions per serving on top or alongside with plenty of jocote sauce, and finish with the warm squash salad.

Chef tips

For a smoother sauce, blend only half of the jocote mixture and stir it back into the pan. The pork stays juicier if you do not cook it past 145 °F / 63 °C and let it rest before serving.

Substitutions

If jocote is unavailable, use firm red plums with a little extra lime to keep the tart profile. Young squash can be replaced with zucchini. Cracked corn can be swapped for white rice, though the texture will be less traditional.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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