Colombian Pork Loin in Feijoa and Guasca Sauce with Toasted Millet, Roasted Pumpkin, and Warm Green Bean Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the pork loin dry with paper towels and season it with 5 g salt, black pepper, cumin, and achiote powder. Let it rest for 10 minutes while you prepare the other ingredients.

2. 2

   In a bowl, toss the pumpkin with 15 ml (1 tbsp) vegetable oil and a pinch of salt. Spread it on a tray and roast for 25 to 30 minutes at 220 °C / 425 °F, until browned on the edges and tender.

3. 3

   Meanwhile, heat a medium saucepan over medium heat. Add the millet and toast it dry for 2 minutes, stirring, until nutty. Add 240 ml (1 cup) of the chicken broth or water and 120 ml (1/2 cup) of additional water taken from the total available if you want a softer texture; add a pinch of salt. When it boils, reduce the heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes before fluffing with a fork.

4. 4

   Heat a large ovenproof skillet with 15 ml (1 tbsp) vegetable oil over medium-high heat. Sear the pork loin on all sides for 6 to 8 minutes until golden. Transfer it to the oven at 200 °C / 400 °F and roast for 18 to 22 minutes, or until cooked through but still juicy. Remove and let it rest for 8 minutes before slicing.

5. 5

   In the same skillet, lower the heat to medium and add the butter. Sauté half of the scallions and half of the garlic for 2 minutes. Add the chopped feijoas, grated panela, dried guasca, and 120 ml (1/2 cup) of the remaining chicken broth or water. Cook for 8 to 10 minutes, gently mashing the fruit to create a rustic sauce. Add 15 ml (1 tbsp) lime juice and adjust with a pinch of salt.

6. 6

   Bring water to a boil in a small pot or use a steamer. Cook the green beans for 3 to 4 minutes until tender-crisp. Drain them and toss them in a skillet with the remaining vegetable oil, the rest of the scallions, the rest of the garlic, and a pinch of salt. Sauté for 2 minutes and finish with the remaining lime juice and fresh cilantro.

7. 7

   Slice the pork loin and serve it over a bed of toasted millet. Spoon over the feijoa and guasca sauce. Serve with the roasted pumpkin and the warm green bean salad. Serve hot.