Colombian pork loin in feijoa and panela sauce with creamy pearl barley rice and roasted squash

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the squash with 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the cilantro. Spread on a tray and roast for 25 to 30 minutes, turning halfway through, until golden and tender.

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   2. Meanwhile, season the pork loin with the remaining salt, black pepper, and 1/2 teaspoon ground cumin. Add 1 tablespoon lime juice and let it rest for 10 minutes.

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   3. For the sauce, blend or mash the feijoas with 1 cup (250 ml) chicken broth until you get a rustic mixture. Set aside.

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   4. Heat 1 tablespoon vegetable oil in a wide skillet over medium heat. Add the scallions, tomato, and garlic. Cook for 5 to 7 minutes until a soft hogao forms. Stir in the remaining cumin and cook 30 seconds more.

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   5. Pour in the feijoa mixture and add the grated panela. Cook over medium-low heat for 8 to 10 minutes, stirring, until the sauce thickens slightly. Adjust with 1 tablespoon lime juice and keep warm.

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   6. In another heavy skillet, heat the last tablespoon of vegetable oil over medium-high heat. Sear the pork loin for 2 to 3 minutes per side until nicely browned.

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   7. Reduce the heat to medium and add 1/2 cup (125 ml) chicken broth to the pork skillet. Cover and cook for 8 to 12 minutes, or until the center reaches 63 °C / 145 °F. Remove from the heat and let rest for 5 minutes.

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   8. For the creamy barley, place the butter in a medium saucepan over medium heat. Add the pearled barley and cook for 2 minutes, stirring, to lightly toast it.

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   9. Gradually add the remaining 1 1/2 cups (375 ml) chicken broth, stirring occasionally, and cook for 20 to 25 minutes until the barley is tender and creamy. If needed, add a few tablespoons of hot water. Adjust salt to taste.

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    10. Slice the pork loin into medallions if desired and spoon the feijoa-panela sauce over it. Serve over the creamy barley and add the roasted squash on the side. Finish with the remaining cilantro on top.