Honduran Pork Loin in Nance and Sweet Pepper Sauce with Savory Coconut Rice and Green Plantain Chips

Name: Honduran Pork Loin in Nance and Sweet Pepper Sauce with Savory Coconut Rice and Green Plantain Chips
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb pork loin; 1 1/2 tsp salt; 1 tsp black pepper; 3/4 tsp ground cumin; 4 cloves garlic; 1/4 cup sour orange juice; 3 tbsp vegetable oil; 1 cup nance fruit; 10.5 oz ripe tomato; 1 cup red sweet pepper; 1 cup white onion; 3/4 tsp ground annatto; 1/4 cup fresh cilantro; 1 cup white rice; 1 2/3 cups coconut milk; 3/4 cup water; 2 units green plantain; 1 tbsp lime juice; 1 tbsp butter

An original Honduran-inspired main dish featuring seared and baked pork loin medallions finished with a silky nance, tomato, and sweet pepper sauce. It is served with savory coconut rice and crispy green plantain chips for a traditional balance of sweet, tangy, and savory flavors.

30 minPrep

45 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g pork loin (cut en 8 medallones)
8 g salt (divided)
3 g black pepper (freshly ground)
2 g ground cumin (for sazonar the cerdo)
12 g garlic (chopped, divided)
60 ml sour orange juice (si no hay, usar mitad orange and mitad lima)
45 ml vegetable oil (divided)
180 g nance fruit (without semillas)
300 g ripe tomato (chopped)
120 g red sweet pepper (chopped en cubitos)
150 g white onion (chopped, divided)
2 g ground annatto (for color and sabor)
10 g fresh cilantro (chopped)
200 g white rice (crudo)
400 ml coconut milk (without endulzar)
180 ml water (for the arroz)
2 units green plantain (pelados and rebanados finos)
15 ml lime juice (for the tajaditas)
14 g butter (for terminar the sauce)

Nutrition facts

per serving

612 kcal

Calories

33 g

Protein

46 g

Carbs

33 g

Fat

4 g

Fiber

42 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

Dairy

Instructions

1
1. Place the pork loin medallions in a bowl and season 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. Preheat the oven to 200 °C / 400 °F.
3
3. For the sauce, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add half of the onion and sauté for 3 minutes. Stir in the remaining garlic, tomato, red sweet pepper, and annatto. Cook for 8 to 10 minutes, stirring, until the tomato breaks down.
4
4. Add the nance fruit to the skillet and cook 3 minutes more. Transfer the mixture to a blender with 60 ml (1/4 cup) of water taken from the total if needed to help blending, and process until smooth. Return the sauce to the skillet, add 2 g (1/4 tsp) salt, and simmer over low heat for 5 minutes. Stir in the butter and cilantro, then keep warm.
5
5. Meanwhile, in an oven-safe skillet, heat 1 tablespoon vegetable oil over medium-high heat. Sear the pork medallions for 2 minutes per side until browned.
6
6. Transfer the skillet with the pork to the oven and cook for 10 to 12 minutes at 200 °C / 400 °F, or until the center is cooked through but still juicy. Remove from the oven and let rest for 5 minutes.
7
7. For the savory coconut rice, heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the remaining onion and cook for 2 minutes. Add the rice and toast it for 1 minute.
8
8. Pour in the coconut milk, water, and 2 g (1/4 tsp) salt. When it comes to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest for 5 minutes before fluffing with a fork.
9
9. For the plantain chips, heat the remaining tablespoon of vegetable oil in a wide skillet over medium-high heat. Fry the green plantain slices in batches for 2 to 3 minutes per side until golden and crisp. Drain and toss with the lime juice and the remaining 1/4 tsp salt.
10
10. Serve a base of coconut rice, place two pork medallions per serving on top, spoon over the nance sauce, and serve with the green plantain chips.
11
11. If you want to reheat, do so gently in a skillet or in the oven at 160 °C / 325 °F for 8 to 10 minutes to keep the pork juicy.

Chef tips

For a silkier sauce, strain it after blending. Nance adds a tangy, fragrant note; if it is very ripe, reduce the amount slightly to keep balance with the tomato and sweet pepper.

Substitutions

You can substitute the pork loin with sliced boneless pork leg. If nance is unavailable, use a mix of firm yellow plum and a few extra drops of lime juice to approximate its profile. The butter can be omitted for a dairy-free version.

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
View on Amazon
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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