Honduran Pork Loin in Nance and Sweet Pepper Sauce with Creamy Red Bean Rice

Instructions

1. 1

   1. In a bowl, season the pork loin medallions with 4 g (3/4 tsp) salt, black pepper, cumin, half of the chopped garlic, and the sour orange juice. Mix well and marinate for 15 minutes in the refrigerator.

2. 2

   2. Meanwhile, prepare the rice base. Heat 15 ml (1 tbsp) vegetable oil and the butter in a medium pot over medium heat. Add half of the chopped onion and cook for 3 minutes until translucent.

3. 3

   3. Add the uncooked white rice to the pot and sauté for 2 minutes, stirring constantly. Pour in 240 ml (1 cup) chicken broth, the bay leaf, and 4 g (3/4 tsp) salt. Once it boils, reduce the heat, cover, and cook for 15 minutes.

4. 4

   4. Add the cooked red beans along with 120 ml (1/2 cup) of their cooking liquid to the rice. Stir gently, cover again, and cook for 8 to 10 more minutes, until the rice is tender and creamy. Turn off the heat, remove the bay leaf, then stir in half of the culantro and the quesillo. Cover and reserve.

5. 5

   5. For the sauce, heat the remaining vegetable oil in a wide skillet over medium heat. Add the remaining onion, the red sweet pepper, and the rest of the garlic. Cook for 4 minutes until fragrant and softened.

6. 6

   6. Add the chopped tomato, ground annatto, and nance fruit. Cook for 5 minutes, lightly pressing the nance so it releases its flavor. Add the remaining 120 ml (1/2 cup) chicken broth and cook 4 minutes more.

7. 7

   7. Carefully blend the nance mixture until smooth. If you like, leave a few tiny fruit pieces for texture. Return the sauce to the skillet and keep over low heat.

8. 8

   8. Heat a large skillet or griddle over medium-high heat. Sear the pork medallions for 2 to 3 minutes per side until browned. Then transfer them to the skillet with the nance sauce.

9. 9

   9. Cook the pork in the sauce over medium-low heat for 8 to 10 minutes, turning once, until fully cooked and it reaches an internal temperature of 145°F / 63°C. Let it rest for 3 minutes off the heat.

10. 10

    10. Serve a bed of creamy red bean rice, place the pork medallions on top, and spoon over the nance and sweet pepper sauce. Finish with the remaining chopped culantro.