Honduran Pork Loin in Nance and Sweet Pepper Sauce with Savory Coconut Rice and Pickled Cabbage

Name: Honduran Pork Loin in Nance and Sweet Pepper Sauce with Savory Coconut Rice and Pickled Cabbage
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb pork loin; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground annatto; 4 cloves garlic; 4 tbsp sour orange; 2 tbsp vegetable oil; 1 cup nance fruit; 1 cup ripe tomato; 1 cup red sweet pepper; 1 cup white onion; 1/2 cup fresh cilantro; 1/2 tsp ground cumin; 1 cup chicken broth; 1 cup white rice; 1 cup coconut milk; 3/4 cup water; 3 cups green cabbage; 3 tbsp white vinegar; 1 tbsp grated panela; 1/2 tsp dried oregano

An original Honduran-inspired dish featuring seared and oven-finished pork loin with a silky nance, sweet pepper, and cilantro sauce. It is served with savory coconut rice and a fresh pickled cabbage garnish for balance and contrast.

25 minPrep

55 minCook

80 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g pork loin (en a piece)
8 g salt (divided)
2 g black pepper (freshly ground)
3 g ground annatto (for sazonar the cerdo)
12 g garlic (chopped, divided)
60 ml sour orange (or mezcla of orange and lima)
30 ml vegetable oil (divided)
180 g nance fruit (without semilla, fresh or descongelados)
200 g ripe tomato (chopped)
120 g red sweet pepper (chopped)
150 g white onion (chopped, divided)
16 g fresh cilantro (chopped, divided)
1 g ground cumin (for the sauce)
240 ml chicken broth (for the sauce)
200 g white rice (crudo)
240 ml coconut milk (without sugar)
180 ml water (for the arroz)
180 g green cabbage (finely grated)
45 ml white vinegar (for encurtir)
12 g grated panela (for balancear the acidez)
1 g dried oregano (for the encurtido)

Nutrition facts

per serving

575 kcal

Calories

35 g

Protein

39 g

Carbs

28 g

Fat

4 g

Fiber

35 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. Preheat the oven to 200 °C / 400 °F.
2
2. Season the pork loin with 4 g salt, black pepper, ground annatto, half of the chopped garlic, and sour orange juice. Let it rest for 15 minutes while you prepare the other components.
3
3. For the pickled cabbage, combine the green cabbage, 60 g white onion, white vinegar, grated panela, dried oregano, 2 g salt, and an extra 30 ml water if needed to lightly moisten. Massage for 1 minute and set aside.
4
4. In a medium pot, heat 1/2 tablespoon vegetable oil over medium heat. Add 30 g white onion and sauté for 2 minutes. Stir in the white rice for 1 minute. Add the coconut milk, 180 ml water, and 1 g salt. Once boiling, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender. Turn off the heat, add 2 tablespoons fresh cilantro, fluff with a fork, and cover again.
5
5. While the rice cooks, heat the remaining vegetable oil in an oven-safe skillet over medium-high heat. Sear the pork loin on all sides for 6 to 8 minutes.
6
6. Transfer the skillet with the pork to the oven and roast for 18 to 22 minutes at 200 °C / 400 °F, or until cooked through but still juicy. Remove the pork, loosely cover, and let it rest for 8 minutes.
7
7. In the same skillet over medium heat, sauté the remaining white onion, the remaining garlic, ripe tomato, and red sweet pepper for 5 minutes, scraping the bottom to release the browned bits.
8
8. Add the nance fruit, ground cumin, chicken broth, and the remaining salt. Cook for 8 minutes until the fruit and vegetables are soft.
9
9. Transfer the sauce mixture to a blender with the remaining fresh cilantro and blend until smooth. Return the sauce to the skillet and cook over medium heat for 3 to 4 minutes until slightly thickened.
10
10. Slice the pork loin and return it to the skillet to coat with the nance sauce for 1 minute.
11
11. Serve the pork loin with savory coconut rice and a portion of pickled cabbage on the side. Spoon extra sauce over each serving.

Chef tips

If the nance fruit is very tart, add 1 extra teaspoon of panela to the sauce. For a silkier sauce, strain it after blending. Let the rice rest covered for 5 minutes before serving so it finishes absorbing the steam.

Substitutions

You can substitute sour orange with half orange juice and half lime juice. If you cannot find nance, use tart yellow plums or ripe jocote, knowing the flavor will change. Fresh cilantro can be replaced with broadleaf cilantro or regular cilantro.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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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
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