Colombian Pork Loin in Curuba and Scallion Sauce with Toasted Coconut Rice and Sautéed Green Beans

Instructions

1. 1

   1. Season the pork loin medallions with 5 g (1 tsp) salt, black pepper, ground cumin, and annatto or paprika. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. For the sauce, blend the banana passionfruit pulp with the panela, half of the scallions, half of the garlic, the chicken broth or water, and 15 ml (1 tbsp) lime juice until smooth. Set aside.

3. 3

   3. In a medium saucepan, heat 5 ml (1 tsp) vegetable oil over medium heat. Add the unsweetened shredded coconut and toast for 1 to 2 minutes, stirring, until lightly golden.

4. 4

   4. Add the long-grain white rice, coconut milk, 180 ml (3/4 cup) water, and 2 g (1/4 tsp) salt to the saucepan. Bring to a boil, reduce to low heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.

5. 5

   5. While the rice cooks, heat a large skillet over medium-high heat with 15 ml (1 tbsp) vegetable oil. Sear the pork medallions for 3 to 4 minutes per side until nicely browned.

6. 6

   6. Reduce the heat to medium, pour the curuba sauce into the skillet, and cook for 8 to 10 minutes, turning once, until the sauce thickens slightly and the pork reaches a safe internal temperature of 145°F / 63°C. Remove from the heat and let rest for 3 minutes.

7. 7

   7. In another skillet, heat the butter with 10 ml (2 tsp) vegetable oil over medium heat. Add the remaining garlic and cook for 30 seconds. Add the green beans and sauté for 4 to 6 minutes until tender but still slightly crisp.

8. 8

   8. Add the remaining scallions, 15 ml (1 tbsp) lime juice, and 1 g (1/4 tsp) salt to the green beans. Cook 1 minute more, then turn off the heat.

9. 9

   9. Fluff the toasted coconut rice with a fork and mix in the chopped fresh cilantro.

10. 10

    10. Serve a portion of toasted coconut rice with the sautéed green beans and 2 to 3 pork medallions topped with the curuba and scallion sauce.